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Recipe : Entry # 9232
Gay Cotton
Recipe Title
No Corn Jalapeno "Cornbread"
Recipe Theme
April: Bread
Baldwin EMC
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg, beaten
1/2-3/4 cup milk
1/2 cup pickled (not hot) jalapenos dried on a paper towel
3/4 cup grated cheddar or Fontina cheese
1 tablespoon cooking oil
Place an 8-inch cast iron skillet into the oven and preheat to 400 degrees. Combine flour, baking powder, salt and baking soda in a bowl. Add in egg and milk; mix lightly until smooth and fluid. (Add more milk if necessary so that batter is loose enough to spread evenly into bottom of skillet). Remove hot skillet from the oven and add 1 tablespoon oil. Spread oil over bottom. Place back in oven and heat for 5 minutes.

Remove skillet again and pour in half the batter. Spread into a layer over the bottom. Place the dry jalapenos over the batter and then add the cheese over the top. Pour the rest of the batter over the jalapenos and cheese. Spread with spoon to cover evenly. Bake 20 to 25 minutes until top is golden. Serves 2 to 4. Delicious, Paleo and gluten free.