Jalapeno Honey Courgette Cornbread {Gluten-Free}

Gluten-Free Jalapeno Honey Courgette Cornbread is a perfect accompaniment to your barbecues and summer parties. Sweet, savoury and spicy, it makes the most of a glut of courgettes and is so easy to prepare.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

I’ve been trying to get my act together at dinner time lately. It’s quite difficult when I’ve got no idea if I’m going to get an evening or not. Bedtime begins at 6.30pm in our house. Sometimes I can get both children asleep within the hour, if so then I get the same feeling that my husband would have got had England beat Croatia on Wednesday. Most of the time though it’s near 9pm, and after trying to settle them for two and a half hours there is no way I have the energy for cooking. At that point toast and chocolate is the only option.

Since I haven’t been out for dinner in an absolute age I’ve been trying some different recipes to make my hum drum evening meals a bit more exciting and this Gluten-Free Jalapeno Honey Courgette Cornbread was one of my latest triumphs. Who cares about the latest Ottolenghi restaurant opening when I have just nailed cornbread. I threw it together pretty quickly on a bit of a whim and was so excited about the results. That’s no lie. I was very excited, this is the simple life I live.

overhead shot of Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

I originally made the cornbread plain with just the honey lending a wonderfully sweet taste. The second time I got a little more adventurous and added some courgette that needed to be used up from the fridge. The third time though I was out of control, I threw the playbook out of the window and reached for the jalapenos. I declared to my enthralled cats that this was the definitive version and have been making it that way ever since.

This cornbread eaten warm from the oven with a slab of salted butter is what dreams are made of. Since I made the cornbread to go with some leftover pulled pork and coleslaw, I will now consider Gluten-Free Jalapeno Honey Courgette Cornbread absolutely essential every time I serve up pulled pork and coleslaw in the future. It’s funny how dinner traditions can suddenly spring up when you least expect them.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

Best thing I’m going to tell you is that it’s a really easy recipe to achieve. It relies on fine cornmeal and the gluten-free flour blend which you can pick up at most supermarkets so no hard to find ingredients. If you don’t have the buttermilk then just use the same amount of whole milk with half a lemon squeezed in. If you can’t get hold of jalapenos then just use regular green chillies, but do double check the strength of them before adding in. Jalapenos are quite mild so be careful when adding the same amount of a different chilli. If you want to serve it to the whole family then by all means leave the chilli out completely. I’m handing the reins over to you now, adapt as you see fit.

This Gluten-Free Jalapeno Honey Courgette Cornbread has been one of my favourite dinner experiments yet this summer. Sweet, savoury and spicy and I know it’s going to find a place on our table at the rest of our summer barbecues, picnics and every time I pull some pork.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

Print Recipe
Jalapeno Honey Courgette Cornbread {Gluten-Free}
Gluten-Free Jalapeno Honey Courgette Cornbread is a perfect accompaniment to your barbecues and summer parties. Sweet, savoury and spicy, it makes the most of a glut of courgettes and is so easy to prepare.
Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos
Course side dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
16
Ingredients
  • 180 g fine cornmeal
  • 180 g gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 200 ml buttermilk
  • 100 ml honey + 2 tablespoons for finishing
  • 90 g unsalted butter melted then cooled
  • 2 eggs lightly beaten
  • 350 g courgettes grated and squeezed dry, about 2
  • 3-4 jalapenos 2 de-seeded and finely chopped, 1-2 sliced so there are 16 rounds.
Course side dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
16
Ingredients
  • 180 g fine cornmeal
  • 180 g gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 200 ml buttermilk
  • 100 ml honey + 2 tablespoons for finishing
  • 90 g unsalted butter melted then cooled
  • 2 eggs lightly beaten
  • 350 g courgettes grated and squeezed dry, about 2
  • 3-4 jalapenos 2 de-seeded and finely chopped, 1-2 sliced so there are 16 rounds.
Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos
Instructions
  1. Pre-heat the oven to 170°C and line and grease an 8 inch square baking tin.
  2. Grab two large mixing bowls. In one mixing bowl whisk together the gluten-free flour, cornmeal, baking powder, bicarbonate of soda and salt.
  3. In the other mixing bowl whisk together the buttermilk, honey, butter and eggs.
  4. Pour the dry ingredients into the wet and mix well with a wooden spoon until completely combined.
  5. Stir in the grated courgette and finely chopped jalapenos until evenly dispersed then pour it all into the baking tin. Arrange the sliced jalapeno on top so each square of cornbread will have a jalapeno.
  6. Bake for around 45 minutes or until an inserted toothpick comes out clean.
  7. Remove the cornbread from the oven. Pour the 2 tablespoons of honey into a saucepan and heat until the honey is very runny, then brush over the top of the warm cornbread with a pastry brush. Cut into 16 squares and serve.

SHOP THE RECIPE

I have been using this MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for all my square bakes, cakes, brownies and bars for many years. It has a loose base so it’s really easy to remove cakes from and lovely high sides so is suitable for all kinds of recipes. It’s the tin I used in this recipe and I couldn’t recommend it more.

I would be nowhere without my Magimix 4200XL Food Processor – Satin for this recipe. I have easily had over ten years and the grating attachment is an absolute must for grating this kind of quantity of courgettes, it takes about one minute to grate the lot. The Magixmix an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often (almost everyday) in my kitchen.

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If you would like more courgette recipes then you may like…

Courgette Relish

Courgette Relish on a wooden box with forks

 Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

This Gluten-Free Courgette Oatmeal Cake with Lemon Mascarpone Icing makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish

Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

Courgette Oatmeal Cake with Lemon Mascarpone Icing is a gluten-free cake that makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish.

courgette cake on a plate

It boasts a wonderfully light sponge with a tender crumb thanks to the combination of rice and oat flour which not only makes this bad boy gluten-free but also lends it a toasted, coming to the end of high summer, campfire in the evenings vibe. It is iced with a creamy lemon mascarpone with only a mere whisper of sugar, but plenty of zesty citrus as a perfect compliment to the delicate courgette flavour. A perfect treat for our heady August days when cake might otherwise seem too indulgent.

courgettes

This cake was inspired by the bountiful mountain of courgette at the farmer’s market last week, all shapes and sizes in varying shades of green. I have been fancying a courgette cake for a few weeks now and just like that it all fell into place.

These days courgette nests proudly in my vegetable drawer. At one time considered a boring watery addition to Sunday roasts, it dragged everything down with its mopey presence. Then I started using it raw in salads, roasted in garlicky olive oil and finally as courgetti. Now courgette is celebrated and embraced in our family, an absolute must in our weekly shop but it’s at its very best right now. Like any vegetable you have to know how to get the best out of it and boiling it to oblivion is never the answer. In my house, cake is the more obvious solution.

courgette cake on a cooling rack

And this courgette oatmeal cake with lemon mascarpone icing is my new favourite family friendly bake. It’s a complete stunner and despite making and eating it more times this week than is really acceptable for someone who is on a never ending mission to lose her baby weight, I haven’t come to resent it once. That is because the batter comes together in moments, baking up a dream so it is ready, iced and on your fork before you can change your mind about having an afternoon slice of cake.

ingredients for courgette cake

The sponge is so light thanks to the power partnership of rice and oat flour. If you can’t find oat flour then by all means whizz up some oats very finely in your food processor, the results will be the same and oat flour can be quite pricey. Rice flour though is more accessible these days and is an absolute must in my larder, not just for gluten-free baking. I intend to post a lot more using rice flour since I am having a little love affair with it at the moment but having just had this particular delicacy for lunch here is one of my favourite uses for it.

The courgette cake is then carefully spiced with a touch of cinnamon, ginger and nutmeg, not too much to overpower but just to add soft flavour.

The icing feels like a bit of a cheat as it is just so easy and unlike most icings you don’t even need a mixer, just whipping together with a wooden spoon is enough. It barely uses any sugar, a tip I garnered from my neighbour after being bowled over by how creamy and cheesy her cream cheese icing was. She confessed that she had only used a smattering of sugar to make it more child friendly. However I found without the addition of butter and hardly any sugar, the icing then becomes all about the texture and flavour rather than a sickly counterpoint.

courgette cake batter in a kitchenaid mixer

This idea works so well with this mascarpone icing to which I’ve only grated in the zest of 1 lemon and added 2 tablespoons of icing sugar and then a couple of tablespoons of natural yoghurt to help with the consistency and add tang. It’s so delicious that you can happily eat with a spoon all day long. Actually I don’t know if that makes this icing more dangerous but I do know that it is simply dreamy with the courgette oatmeal cake.

courgette cake

Print Recipe
Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}
Courgette Oatmeal Cake with Lemon Mascarpone Icing makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish.
courgette cake on a plate
Course cake
Keyword courgette
Prep Time 30 minutes
Cook Time 40 minutes
Servings
16 slices
Ingredients
  • 400 g light muscovado sugar
  • 300 ml light olive oil or other flavourless oil
  • 4 eggs about 200g
  • 240 g rice flour
  • 80 g oatflour or oats finely ground to a powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 340 g grated courgettes (about 4) squeezed to remove excess moisture
For the Icing
  • 500 g mascarpone
  • 2 tablespoons natural yoghurt
  • 2 tablespoons icing sugar
  • 1 lemon grated zest
Course cake
Keyword courgette
Prep Time 30 minutes
Cook Time 40 minutes
Servings
16 slices
Ingredients
  • 400 g light muscovado sugar
  • 300 ml light olive oil or other flavourless oil
  • 4 eggs about 200g
  • 240 g rice flour
  • 80 g oatflour or oats finely ground to a powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 340 g grated courgettes (about 4) squeezed to remove excess moisture
For the Icing
  • 500 g mascarpone
  • 2 tablespoons natural yoghurt
  • 2 tablespoons icing sugar
  • 1 lemon grated zest
courgette cake on a plate
Instructions
  1. Pre-heat the oven to 170°C and line a grease a 13x9x4 inch baking tin.
  2. In a large bowl (or stand mixer) beat together the sugar, olive oil and eggs until smooth and thick.
  3. Add all the other ingredients in, except for the courgette, and beat until everything is fully mixed together.
  4. Finally stir in the courgette until evenly dispersed and pour into the prepared baking tin.
  5. Bake for 40 minutes, checking after 20 minutes and covering with foil if the cake seems to be browning too much.
  6. When ready, leave the cake in the tin for 5 minutes to settle before turning out onto a wire rack and leaving to cool completely before icing.
  7. To make the icing beat the mascarpone together with the yoghurt, icing sugar and lemon zest until light and smooth and spread onto the top of the cooled courgette cake with a palette knife.
Recipe Notes

Adapted from Alice Medrich’s Carrot Spice Cake in Flavor Flours[recipe]

If you like this recipe then you may like…

Golden Beetroot Carrot Cake

This gluten-free Golden Beetroot Carrot Cake is the best carrot cake you will ever taste. Full of sweet earthy goodness thanks to using both golden beetroot and carrots; complex with pecans, sultanas and apples; perfectly complimented with a not too sweet cream cheese buttercream and adorned with the delightful crunch of a salted pecan praline and candied beetroot and carrots.

Courgette Relish

Courgette Relish on a wooden box with forks

Jalapeno Honey Courgette Cornbread

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos