Name: Jalapeño Cornbread Sticks Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/4 cups yellow cornmeal; 1/4 cup yellow corn flour ((maiz, or gluten free flour)); 1/2 cup oat flour; 1/2 teaspoon salt; 1 teaspoon sugar; 3 teaspoon baking powder ((I prefer Rumford brand)); 3 eggs; 1 cup milk; 1/2 cup plain yogurt; 1/3 cup melted butter; 1 teaspoon diced jalapeño ((or more if you like it spicy))

Gluten Free Jalapeno Cornbread is the perfect tasty cake-like, gluten-free bread to accompany stews, meats or fish.

Gluten Free Jalapeno Cornbread Sticks

I decided to make cornbread tonight to go with the Roasted Ratatouille for supper. I love cornbread. It is easy to make and takes a mere 15-20 minutes to bake. It's the perfect side for any Sunday supper.

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Tonight, since I didn't have all the ingredients that my normal Cornbread recipe calls for, I substituted multiple ingredients and made it gluten-free. And it was delicious!

I used the cast iron corn sticks mold (also know as a cornpone pan) to make it and the little cakes were great. I also made mini muffins with the remainder of the batter. Yum!

Normally, I use my to make cornbread, but the cast iron corn sticks mold we inherited works so much better because the edges of the Jalapeno Cornbread get nice and crispy. I loved that.

The center is moist, and the outside is crispy. And since the corn sticks mold was well seasoned, the little cakes just popped right out when loosened lightly with a knife. I suggest you get a cornpone pan.

Jalapeño Cornbread Sticks Recipe

Delicious gluten-free, cake-like cornbread with a bit of spiciness. You will love it!

Author: Recipe Idea Shop

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Prep : 10

Cook : 20

Total Time: 30

Course : Bread

Cuisine : American, Gluten Free

Servings :

Ingredients

1 ¼ cups yellow cornmeal
¼ cup yellow corn flour (maiz, or gluten free flour)
½ cup oat flour
½ teaspoon salt
1 teaspoon sugar
3 teaspoon baking powder (I prefer Rumford brand)
3 eggs
1 cup milk
½ cup plain yogurt
⅓ cup melted butter
1 teaspoon diced jalapeño (or more if you like it spicy)

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Instructions

Spray or oil a cast-iron frying pan or a cornpone pan and put it in the oven to heat.
Heat oven to 400F degrees.
In a large mixing bowl, mix all of the dry ingredients.
Melt the butter and set aside to let it cool.
Pour the milk and yogurt into the butter; add the eggs and jalapeno and mix well.
Pour the wet ingredients into the dry mixture and mix well.
Pour the batter into the hot cast iron skillet, muffin tins, or a special cast iron cornpone pan and bake at 400F degrees for 18-20 minutes until the bread pulls away from the sides and the top is turning golden brown.

Nutrition (may vary depending on ingredients and amounts used)

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Gluten Free Jalapeno Cornbread Sticks