Thursday, August 14, 2014
Gluten Free Cheesy Jalapeno Cornbread Recipe
Years ago anytime I would make chili, I would ALWAYS make cornbread, but when I started eating gluten free that tradition kind of fell by the wayside – until today!! Why did I need to give up my favorite cornbread recipe? Thanks to Pamela’s Gluten Free Cornbread mix, I don’t!!
This is REALLY simple – are you ready?
Gluten Free Cheesy Jalapeno Cornbread Ingredients:
Pamela’s Baking Mix – Gluten Free Cornbread Mix (16 oz) (if you don’t find it in your local store check Abe’s Market or Amazon)1/4 cup melted butter2 eggs beaten1 can of corn – your choice – whole kernel or creamed corn (just double check that it is gluten free)1 small can of chopped green chiles or diced jalapenos (I went with the chiles today since they are bit milder)1 cup shredded cheddar or pepper jack cheeseHow to make it:
Preheat your oven to 400 degrees and grease a 9×9 pan, muffin tins or a cast iron skillet – what ever you have.In a mixing bowl combine all the ingredients in whatever order you want. Mix until the batter is moist all the way through – still a bit lumpy is good.Cook in 400 degree oven for 30 minutes or until golden brown on the top and around the edges.Enjoy!!I made this about an hour ago, and honestly, it was so good, I just had to share this recipe with you right away. I think I will be enjoying the leftovers for breakfast – yes, its that good!
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