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.
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.