As the summer winds down, I usually do a mental inventory of all the seasonal foods we have cooked and enjoyed to make sure we haven’t missed out. With all the usual suspects all accounted for: tomatoes, corn, zucchini, leafy greens, and more tomatoes, I cast a larger net and discovered I had not made any form of cornbread in ages.
Although cornbread has no season of it’s own, it does dovetail so nicely with anything BBQ. With the Labor Day weekend looming and a few, albeit socially safe, bbq invitations extended, why not bring something no one else might?
I approach most invitations to cookouts with the assumption that most of the food brought won’t be gluten free. By bringing one filling dish that I can depend on, I know I don’t have to worry about what others will bring. I also know my hangry mood will be contained; a few pieces of cornbread with some salad, and I can enjoy the event.
If there happened to be fabulous gf friendly bbq chicken or ribs – even better…
Cornbread with Jalapenòs and Chives
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk, or dairy free milk or coconut milk
1/4 cup olive oil, or melted and cooled butter
2 eggs, beaten
1/4 - 1/2 cup chopped jarred jalapeños
1/2 cup canned or fresh corn kernels, chopped slightly
1/2 chopped fresh chives
Preheat oven to 425 degrees, with rack in center of oven.
Grease a square 9 x 9 x 2 baking pan, or line with parchment paper, set aside.
In a large mixing bowl combine flour cornmeal, sugar, baking powder and salt.
Make a well in the center of dry mixture and add the buttermilk, oil and beaten eggs.
Stir until just blended. Add jalapeños, corn and chives and mix again.
Spoon batter into baking pan and bake 25-30 minutes, or until a toothpick inserted into center comes out clean.
Cool slightly then cut into generous squares.
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