One of the reasons I hate to follow recipes is because I always end up buying ingredients that I use once, and then never use again (sort of like the tahini in my last post). I bought corn flour for this recipe, but had a ton left over because the recipe called for such a tiny amount. I wanted to find a good recipe for which to use the rest of the flour, but failed (seriously, look up “recipes with corn flour” and you will be very disappointed!). I finally read the corn flour package and it said that you could “use it in any of your favorite cornbread recipes, in place of corn meal, for a richer cornbread”, so I tried it out with the following recipe;
Jalapeno Cornbread (Gluten Free and Whole Grain)
- 2 cups corn flour (whole grain)
- 6 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 cup buttermilk (I used 1 cup unsweetened vanilla almond milk + 2 T lemon juice)
- ¼ cup olive oil
- 3 jalapeno peppers, seeded and finely chopped
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan. (** I greased mine with garlic olive oil! **)
- Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.
** This is a low FODMAPs recipe, I think. You might be questioning the corn, as yellow corn is not low FODMAPs, but I don’t seem to have issues with cornflour and I have yet to read that corn flour is off-limits.
So tasty! Stay tuned for my next post, which will include the recipe for this FODMAPs-free turkey chili (below), a modified version of a Joy Bauer turkey chili recipe.Remember my butternut squash cookies? Nick loved them so much that I also tried them using only corn flour. They were delicious, by the way.
QUESTION: Do you like cornbread? What’s your favorite kind? Have you ever used whole grain corn flour for your cornbread? It truly does make a richer cornbread!