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.
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.
I originally made the cornbread plain with just the honey lending a wonderfully sweet taste.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.
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 {Gluten-Free}
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.
Instructions
- Pre-heat the oven to 170°C and line and grease an 8 inch square baking tin.
- Grab two large mixing bowls. In one mixing bowl whisk together the gluten-free flour, cornmeal, baking powder, bicarbonate of soda and salt.
- In the other mixing bowl whisk together the buttermilk, honey, butter and eggs.
- Pour the dry ingredients into the wet and mix well with a wooden spoon until completely combined.
- 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.
- Bake for around 45 minutes or until an inserted toothpick comes out clean.
- 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.
Nutrition
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 Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}
So stepping up to the plate is one of my absolute faves. It’s probably the one I make the most often of a weekday. So easy to throw together in the roasting tray straight after work. Whack it in the oven, have a sit down with a glass of sparkling water, as it’s January, then serve with anything you like. I have it the most with grilled lamb chops. It might also be even better the next day taken out of the fridge and brought up to room temperature to have at your desk for lunch, I would never bother re-heating this. I have eaten it with leftovers, with roast chicken, with garlicky yoghurt drizzled generously over and taken it to picnics.
Due to the amount of oil that the aubergine soaks up it’s very rich and so you don’t need a great deal, not that I usually let that stop me.
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business and have a stall at the local farmer’s market selling my cakes and preserves. I have 2 cats, 1 dog, 1 husband, a delightful toddler who runs me ragged and a newborn baby boy.
