Ingredients
Scale
- 1 1/2 cups yellow cornmeal (medium grind)
- 1 cup gluten free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum (if flour blend doesn’t contain it)
- 1 1/4 cups buttermilk, room temperature
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2–3 medium fresh jalapeños, seeded and diced
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup diced red bell pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 400°F and grease 9-inch square pan or 10-inch cast iron skillet.
- Optional: place greased cast iron skillet in oven while mixing batter.
- Wear gloves and dice jalapeños, removing seeds for milder heat.
- Pat diced jalapeños dry with paper towels.
- Whisk cornmeal, gluten free flour, sugar, baking powder, baking soda, salt, and xanthan gum in large bowl.
- Create well in center of dry ingredients.
- Whisk buttermilk, oil, eggs, honey, and apple cider vinegar in separate bowl.
- Let wet mixture stand 2 minutes for leavening activation.
- Pour wet ingredients into well of dry ingredients.
- Fold with spatula just until no dry flour remains.
- Fold in jalapeños, cheese if using, bell pepper, and cilantro with 3-4 strokes.
- Pour batter into prepared pan (or preheated skillet).
- Spread evenly and smooth top.
- Bake 22-27 minutes until golden brown and toothpick has moist crumbs.
- Cool in pan 10 minutes before cutting.
Notes
- Remove jalapeño seeds for milder heat, keep some for extra spice
- Wear gloves when handling jalapeños to protect hands
- Preheated cast iron creates extra crispy golden edges
- Pat jalapeños dry to prevent excess moisture in batter
- Cheese is optional but adds richness and flavor
- Don’t overbake – moist crumbs indicate perfect texture
- Adjust jalapeño quantity based on heat preference
- Freeze portions for convenient make-ahead side dish
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 235 kcal
- Sugar: 8 g
- Sodium: 485 mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg