Fructose Free Classic Jalapeño Cornbread
Total time45 min
Prep time15 min
Cook time25 min
4.9(20)
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Learn more →Ingredients
8 servings
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine salt
- 1 tbsp granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 4 tbsp unsalted butter, divided
- 2 jalapeños, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 1 cup sharp cheddar cheese, shredded
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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