Gluten-free Cornbread with Sweet and Spicy Chili Cheddar Topping

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Gluten-free Cornbread with Sweet and Spicy Chili Cheddar Topping

Adapted from the Savory Gluten Free Baker by Hannah Miles and Nicole Hunn's Gluten-free Bread Flour blend.

Course Bread, Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword baking, cheddar, cheese, chili, cilantro, corn, cornmeal, dairy, gluten-free, jalapeno, peppers, scallions, spicy

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 320kcal

Author Ksenia Prints

Equipment

Oven
9x9 square baking pan

Ingredients

For jalapeno cheese cornbread topping:

2 jalapenos or red chilis finely sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped cilantro
2 teaspoons sugar
100 grams / 1 cup cheddar cheese

For the gluten-free flour bread blend:

22.5 grams superfine brown rice flour
22.5 grams superfine white rice flour
11.25 grams tapioca starch
11.25 grams potato starch
3.75 grams potato flour
2.25 grams xanthan gum
1.5 grams pure powdered pectin
18.75 grams Whey Protein Isolate optional, but recommended for best results
11.25 grams Expandex or Ultratex 3 optional, but recommended for best results

For the rest of the bread ingredients:

2 teaspoons baking powder
2 teaspoons baking soda
300 grams 2 cups cornmeal gluten-free
4 tablespoons chopped cilantro
1 lime zest of
3 scallions finely chopped
500 ml / 2 cups buttermilk
50 grams / 3.5 tablespoons butter melted
3 eggs
½ teaspoon salt
¼ teaspoon pepper

Instructions

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.

Nutrition