Jalapeno Cornbread | Nutrition Stripped
Eat Well May. 7. 2019
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Gluten-free Jalapeño Cornbread

May. 7. 2019
Sides
McKel (Hill) Kooienga, MS, RDN, LDN

McKel (Hill) Kooienga, MS, RDN, LDN

Dietitian, Founder

Looking for a spicy spin on gluten-free cornbread? Try this Jalapeno Cornbread.

Cornbread has always been one of those comfort foods for me, something I can eat all year long and every time I do I feel nostalgic. It’s warm and delicious and if you have an oven and a skillet it really couldn’t be easier to make.

Making cornbread looks differently for everyone — you have the people who love a really sweet and dense cornbread and others who want a savory and crumbly cornbread. I’m in the camp that prefers a more dense texture, moist, and slightly sweet flavor. There are so many different ways to make a delicious cornbread, and we’re not saying any is better or worse, but after years of experimenting, this is the recipe that continues to impress.

Whether you are whipping it up to serve with dinner or pack it up to take to a friends house for a weekend potluck, it’s something that everyone will love and enjoy.

I love to make a big pan of cornbread while meal prepping and batch cooking so I can keep enjoying it throughout the week. It heats up really well either in the oven or in a skillet and tastes good any time whether you’re eating a quick snack or with your breakfast.

What’s great about this recipe is how versatile it can be. If jalapeño peppers are too spicy for your taste, try something else like bell peppers or sundried tomatoes. There’s really no “wrong” answer when you’re making cornbread, just use what you think would taste good! I also have my all-time favorite cornbread recipe in the Nutrition Stripped Cookbook, if you don’t already have a copy of my cookbook, then check it out here.

The Recipe

Serves 4-6

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Ingredients

1 jalapeño pepper, seeds removed and finely diced

1 tablespoon ghee or olive oil

1 1/2 cup yellow cornmeal

1/2 cup rice flour

1/2 cup frozen or fresh corn kernels

1/8 teaspoon nutmeg

1/4 cup maple syrup

1 teaspoon kosher salt

1 cup coconut milk

2 large eggs

2 teaspoons baking powder

1/4 teaspoon baking soda

 

 

Directions

Step 1

preheat oven to 425 degrees. In a medium-sized mixing bowl, combine cornmeal, rice flour, baking soda, baking powder, nutmeg, salt and stir to combine. Set aside.

Step 2

In a medium-sized bowl, combine eggs, coconut milk, maple syrup, and whisk until homogenous. Sir in a mixture of dry ingredients until well combined. Fold in corn kernels.

Step 3

In a medium oven-safe skillet, gently heat olive oil or ghee. add diced jalapeños and cook until slightly tender, about 5 minutes.

Carefully pour in olive oil or ghee and jalapeños into a bowl containing cornbread batter and stir to combine.

Step 4

Carefully pour cornbread mixture back into your already oiled skillet. bake cornbread on the middle rack until a toothpick or cake tester comes out clean. About 20 minutes. Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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