Oral Allergy Syndrome Friendly Jalapeño Cheddar Cornbread
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
Chef's tipChoose 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
- 1 cup buttermilk
- 2 large eggs
- 4 tbsp unsalted butter, divided
- 1 ½ cups shredded sharp cheddar cheese, divided
- 3 medium jalapeños, seeded and finely diced (about ⅓ cup), divided
Ingredient noteCooking 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.
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats, for at least 10 minutes.
- 2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!