Oral Allergy Syndrome Friendly Classic Jalapeño Cornbread

Total time45 min

Prep time15 min

Cook time25 min

Oral Allergy Syndrome Friendly Classic Jalapeño Cornbread

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Ingredients

8 servings

1 ½ cups yellow cornmeal
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½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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 note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked jalapeños in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid jalapeños, 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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