Gluten Free Jalapeno and Cheese Cornbread

This month is all about delicious recipes and some are some great spice to them. I’m a huge fan of jalapeno peppers, so when I thought of recipes I wanted to try making a jalapeno and cheese corn bread. I don’t think they’re that spicy personally but add a nice amount of flavor to the corn bread. It’s a super easy recipe, gluten free and is a great side with chicken and the fixins!

Ingredients:

• 2 Eggs
• 1/4 cup Corn Oil
• 1 cup Buttermilk
• 1 1/2 cups shredded Cheddar cheese, separated
• 1 (8 ounce) Can cream-style corn
• 1 large Onion, chopped
• 2 Jalapeno peppers, seeded and minced
• 1 cup Cornmeal
• 1/4 cup White Rice Flour
• 1/4 cup Tapioca Starch
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda

Directions:

1. Preheat your oven to 350 degrees, grease the inside of an 8 x 8 baking pan.
2. In your mixer, beat your eggs until smooth. Add in your oil, buttermilk, 1 cup of cheese and creamed corn. Add in your peppers and onion.
3. In a medium bowl whisk together your dry ingredients. Slowly integrate into your wet mixture.
4. Pour your batter into your prepared pan. Sprinkle the top with your remaining 1/2 cup of cheese.
5. Cook for 35-45 minutes until a tester in the center comes out clean.
6. Allow to cool before slicing and serving.

This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!