Fructose Free Gluten Free Jalapeño Cheddar Cornbread
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Learn more →Ingredients
9 servings
- 1 cup fine yellow cornmeal
- ¾ cup gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 cup shredded cheddar cheese, 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.
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease an 8x8-inch baking pan with butter or nonstick spray.
- 2
In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, baking soda, and salt until evenly combined.
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