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gluten free habanero-cheddar cornbread

earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

I was in the mood for a vegetarian weekend on a very welcome rainy Saturday in SoCal. Pinto beans and cornbread were the order of the day. I modified this recipe from my 30 year old La Leche League cookbook. I slow-dry peppers and mushrooms in a paper bag in the refrigerator, so this was made with half of a dried habanero. Fresh would be just as hot. Be sure to chop finely to spread out the heat. Habanero has a different flavor than jalapeno. Both are wonderful in this recipe.

yield 6 -8
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For gluten free habanero-cheddar cornbread

  • 1 c
    yellow cornmeal
  • 1 c
    nut flour (e.g. almond, hazelnut, cashew)
  • 1/2 tsp
    salt
  • 2 tsp
    non-aluminum baking powder
  • 3 1/2 Tbsp
    nut oil (e.g. walnut, hazelnut, almond, apricot kernel)
  • 3 1/2 Tbsp
    maple syrup or honey
  • 2
    large eggs
  • 1 can
    southern style creamed corn
  • 1 c
    greek yogurt
  • 1 c
    grated cheddar cheese
  • 1/2
    fresh or dried habanero pepper, finely chopped (more or less to taste)

How To Make gluten free habanero-cheddar cornbread

  • 1
    Preheat oven to 400 F.
  • 2
    Wipe a large cast iron skillet with high heat nut oil.
  • 3
    Mix dry ingredients with a fork or a whisk until well blended.
  • 4
    Whisk wet ingredients until smooth and homogenous.
  • 5
    Pour wet ingredients into dry ingredients, and stir until just combined. Some dry spots are ok.
  • 6
    Bake about 20 minutes, or until top is lightly browned and a knife inserted in the center comes out clean.
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