Gluten-Free Cornbread with Jalapeños and Cheese

A spicy and moist bread baked from gluten-free corn flour, enhanced with hot jalapeños and cheese. Ideal as a side dish to chili or soups.

• 15 minutes
• 6 servings
• Side dish

• gluten-free
• vegetarian
• calciumreich
• energy
• supports the bones

Ingredients

• 200 g Corn
• 50 g Rice
• 120 g Egg
• 200 g Milk
• 15 g Olive Oil (Extra Virgin)
• 2 piece Baking Powder (Aluminum-Free)
• 2.5 g Salt
• 1 piece Jalapeños
• 50 g Cheese

Instructions

1. Preheat the oven to 180°C (356°F) with the fan setting. Lightly grease a loaf pan or a small baking dish.
2. In a large bowl, mix corn flour, rice flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, milk, and olive oil. Add the liquid ingredients to the dry ingredients and mix briefly until just combined (do not overmix).
4. Fold the chopped jalapeños and grated cheese into the batter.
5. Pour the batter into the prepared pan and bake for about 25-30 minutes until the bread is golden brown and a toothpick comes out clean.
6. Remove from the oven, let cool slightly, and slice.

More recipes

• Provençal Tian - Fanned Vegetables from the Oven
• Sicilian Caponata - Sweet and Sour Aubergine
• Catalan Escalivada - Roasted Vegetables from the Tray with Olive Oil
• Gluten-Free Rice Noodle Salad with Shrimp and Mango
• Gluten-Free Millet Patties with Quark and Herbs
• Gluten-Free Lentil Pasta with Mushroom Cream Sauce and Spinach
• Gluten-Free Rice Noodles with Peanut Sauce and Tofu
• Gluten-Free Millet Porridge with Berries and Almonds
• Gluten-Free Corn Tortillas with Beans and Avocado
• Gluten-Free Rice Noodles with Shrimp and Peanut Sauce
• Gluten-Free Amaranth Patties with Beetroot and Quark Dip
• Gluten-Free Rice Wrap with Chicken and Vegetables