Friday, September 21, 2012

Jalapeno Cornbread (Gluten Free and Whole Grain)

One of the reasons I hate to follow recipes is because I always end up buying ingredients that I use once, and then never use again (sort of like the tahini in my last post). I bought corn flour for this recipe, but had a ton left over because the recipe called for such a tiny amount. I wanted to find a good recipe for which to use the rest of the flour, but failed (seriously, look up "recipes with corn flour" and you will be very disappointed!). I finally read the corn flour package and it said that you could "use it in any of your favorite cornbread recipes, in place of corn meal, for a richer cornbread", so I tried it out with the following recipe;

Whole Grain Jalapeno Corn Bread
(Adapted from
(Makes 12 pieces)


  • 2 cups corn flour (whole grain)
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk (I used 1 cup unsweetened vanilla almond milk + 2 T lemon juice)
  • 1/4 cup olive oil
  • 3 jalapeno peppers, seeded and finely chopped


  1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan. (** I greased mine with garlic olive oil! **)
  2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

So tasty! Stay tuned for my next post, which will include the recipe for this FODMAPs-free turkey chili (below), a modified version of a Joy Bauer turkey chili recipe.

Cornbread Nutrition Facts
(1/12 of batch)

Remember my butternut squash cookies? Nick loved them so much that I also tried them using only corn flour. They were delicious, by the way.

QUESTION: Do you like cornbread? What's your favorite kind? Have you ever used whole grain corn flour for your cornbread? It truly does make a richer cornbread!


  1. I hate that as well and always try to find other recipes so that I'm not wasting food!

  2. Ha! You should see all the bags of various flours in my gluten-free baking drawer :-). I made a really yummy gluten-free cornbread from a recipe at Gluten-Free Girl and the Chef, but it used sorghum flour and regular corn meal. I'll definitely have to try out your version too-sounds delicious, especially with the chili! I remember you asking about this awhile ago and I can't remember if I directed you to my recipe for sopes that is posted at Bobs Red Mill, and the link is on my blog. You make them with corn flour and they are really delicious and easy to make!

  3. I just made some killer cornbread last week. I should definitely add jalapeno to my next batch!

  4. This cornbread sounds delicious, Gina! Will have to bookmark it...

  5. Love cornbread! I've never tried swapping cornmeal for corn flour though. If I ever buy it for another recipe, I'll give this one a shot.

  6. I was just thinking yesterday that I need a good cornbread recipe!!
    I'll have to try this out... looks delish =)

  7. I LOVE corn bread!!! I usually use corn MEAL. What is the difference of corn flour vs. meal?? I love corn bread with chili and I usually serve it with real butter and honey...its one of my sons favorites. Looks like a great rustic recipe. I'm going to make your broccoli brownies for Vday!

  8. I really like cornbread, specially fresh baked ones, they are so good! I dnt know how to keep them fresh for more than two days so I dnt make them often.

  9. hey, i would gladly take that tahini off your hands! i go through at least a jar every 2 weeks because of my hummus making habits. :)