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Gluten Free Jalapeno Cheddar Cornbread Recipe
Give this Gluten Free Jalapeno Cheddar Cornbread recipe a try! You will never miss the gluten and it tastes amazing! Even better, it's so simple to make!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
309
kcal
Author:
Carrie Barnard
Ingredients
1
cup
1 to 1 gluten free baking flour
1
cup
yellow cornmeal
½
cup
white sugar
1
teaspoon
salt
3
teaspoons
baking powder
1
egg
1
cup
milk
1/3
cup
vegetable oil
1/2
cup
shredded cheddar cheese
1
fresh jalapeño
seeded and chopped
Instructions
Preheat oven to 400 degrees F.
Spray 9×9 baking pan with non stick cooking spray or line with parchment paper.
Mix together all ingredients into a bowl by hand. Stir well.
Pour into your prepared pan and baked for 20 to 25 minutes.
Allow to cool completely at room temperature and then cut.
Notes
Store leftovers in an air tight container for 5-7 days.
Nutrition
Serving:
10
g
|
Calories:
309
kcal
|
Carbohydrates:
40
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
515
mg
|
Potassium:
124
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
169
IU
|
Vitamin C:
2
mg
|
Calcium:
188
mg
|
Iron:
1
mg