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.
Why this dish is good for you
Corn provides fiber and energy. Cheese is rich in protein and provides calcium for the bones. Jalapeños contain capsaicin, which can have anti-inflammatory effects. This bread is energy-providing, high in fiber, and bone-strengthening.
Ingredients
- Corn200 g
- Rice50 g
- Egg120 g
- Milk200 g
- Olive Oil (Extra Virgin)15 g
- Baking Powder (Aluminum-Free)2 Stück
- Salt2.5 g
- Jalapeños1 Stück
- Cheese50 g
Method
- 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.
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