This cornbread is chock full of fresh fall corn and spicy jalapeños.
Jalapeño Corn Bread
Makes 9 3-inch squares
1 teaspoon olive oil
1/2 medium onion, diced
1 jalapeño, minced
2 ears corn, kernels removed or 1 1/2 cups frozen corn, thawed
1/2 cup all-purpose gluten-free flour blend
1/2 cup corn flour
1/2 cup yellow cornmeal
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup milk
1 stick butter, melted and cooled
1/2 cup pepper jack cheese, shredded
1. Preheat oven to 400°F. Grease a 9×9 inch pan. Set aside.
2. Heat a medium sauté pan over medium high heat. Add the olive oil, onion, jalapeño, and corn, and cook 4-5 minutes or until the onions are soft and the corn is tender. Remove from heat and set aside to cool.
3. In a large bowl, sift together the dry ingredients.
4. In a separate small bowl, combine the butter, milk and eggs.
5. Stir half of the wet mixture into the dry ingredients, and mix to combine. Fold in the remaining egg mixture, corn mixture, and cheese and pour into the prepared baking pan.
6. Bake for 18-22 minutes or until a toothpick inserted into the center of the bread comes out clean.