Mexican Cornbread


Gluten-free cornbread is one of my ultimate food cravings. This cheesy cornbread with red chili and cheddar is sweet, spicy with the heat and scents of authentic. Perfect for a summer picnic.

Preheat oven to 375F. Prepare a 9x9 square pan by laying it with parchment paper or by greasing with butter.

Begin by whisking all the gluten-free bread flour ingredients together in one large bowl. Make sure they are well combined. Set aside.

Prepare the jalapeno cheese cornbread topping: Preheat a pan to medium heat. Add olive oil and chilis. Fry the chilis briefly, about 2 minutes, just until soft. Season with salt and pepper, add cilantro and cook for an additional 2 minutes.

Add the sugar, mix well to combine, and let the chili topping cook for a 1 minute longer. Take off heat and set aside. To the bowl with gluten-free bread flour blend, add cornmeal, baking soda, cilantro, lime zest and scallions. Mix to combine.

In a medium bowl, combine buttermilk, melted butter, eggs, salt and pepper. Gradually add the wet ingredients to the bowl with the dry ingredients. Stir with a spatula until everything is mixed together

Pour gluten-free cornbread mixture into prepared baking dish and smooth the top with a spatula. Sprinkle evenly with cheddar cheese. Finally, spread chili cheddar cornbread topping on the top of the cheesy bread.

Bake gluten-free sweet and spicy cornbread at 375F oven for 35 minutes, until the bread is golden-brown on top.