Jalapeño Cornbread Sticks Recipe
Delicious gluten-free, cake-like cornbread with a bit of spiciness. You will love it!
Servings: 8
Calories: 261kcal
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)
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
Calories: 261kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 410mg | Potassium: 214mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg