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I originally made the cornbread plain with just the honey lending a wonderfully sweet taste.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

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free cornbread recipe, jalapeno honey courgette cornbread, jalapeno honey eggplant cornbread
Servings: 16 servings
Calories: 156kcal
Author: Georgina Hartley

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

Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 178mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5.3% | Vitamin C: 8.5% | Calcium: 5.1% | Iron: 5.2%

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.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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 Relish

This Courgette Relish is my favourite way to get the most out of a bumper courgette crop. It is an easy relish to knock together and has endless uses from burger toppings, barbecue accompaniments or the grace within a cheese sandwich. I love its tangy sweetness flavoured with turmeric, mustard seeds and nutmeg.

Courgette Relish on a wooden box with forks

This recipe is a re-post of a classic recipe which I first posted on the blog in 2014. It’s courgette season and I’m about to make my annual batch of this Courgette Relish as our kitchen is bereft without it. I wanted to refresh the post with new images and contemplated just doing that and slotting it back into the archive but I love this recipe so much and thought the new photos deserved a bit of a fanfare too. So here are my original words back from 2014.

Courgette Relish on a wooden box with forks

Certain recipes come into your life in different ways, and this one was begged and pleaded for after we fell in love with a jar of this courgette relish. Our friend who had bestowed this precious gift on us couldn’t quite remember where she got the original recipe from; she thought maybe The Times, but when it was passed along the quantities were in cups so perhaps it originated across the pond. I wish I could thank whomever came up with it as it really is one of the staples of our larder and this time of year I make it in bulk when the courgettes are proudly in bloom. A large quantity is a must as one of the worst things to befall our kitchen is when the last jar is finished in March and we have to wait months for the next glut of courgettes.

courgettes in a wooden bowl on the grass

The beauty of the relish is that although its natural season to be brought to the table is summer when the barbecues hit, its amiability knows no bounds. The obvious use for this courgette relish is on a burger and really you can get no better topping. The flavour is sweet and piquant with the gentle pop of mustard seeds. However, it can also accompany the sausages that are grilled on bonfire night to great effect and a laden Christmas buffet replete with roast ham and turkey pies.

grated courgette

Ingredients for courgette relish in preserving pan

Ingredients for courgette relish in preserving pan

Ingredients for courgette relish in preserving pan

Ingredients for courgette relish in preserving pan

During the rest of the year it’s included in lunch staples such as toasted sandwiches or brought along to spring picnics. The courgette relish pairs naturally with cheese and I got into a bit of a habit earlier this year of stirring it into a cheddar and tuna salad along with a bit of olive oil for dressing.

If you come round to my house it’s more or less guaranteed you will leave with a jar of something homemade, and the wise visitor will make a request for the courgette relish, after all that’s how it came to us in the first place.

Courgette Relish on a wooden box with forks

Courgette Relish

A sweet tangy relish which goes with anything and everything.
Prep Time30 mins
Cook Time10 mins
Total Time8 hrs 40 mins
Course: Condiment
Cuisine: British
Keyword: courgette relish, courgette relish recipe, cucumber relish
Servings: 48 servings
Calories: 144kcal
Author: Georgina Hartley

Ingredients

  • 1.5 kg courgettes julienned, about 12
  • 1 kg spanish onions grated, about 4
  • 2 red peppers sliced very thinly, then quartered lengthways
  • 3 tablespoons salt
  • 1.5 kg granulated sugar
  • 925 ml white wine vinegar
  • 1.5 tablespoons turmeric
  • 1.5 tablespoons white mustard seeds
  • 3 teaspoons celery seeds
  • 3 teaspoons nutmeg
  • ¾ teaspoon ground white pepper

Instructions

  • Place the courgettes, onions, peppers and salt in a large preserving pan, cover with water and leave to stand overnight.
  • The next day drain and rinse well to remove the excess salt.
  • Return the courgette mix to the preserving pan and add the rest of the ingredients.
  • Bring to the boil, then turn down and simmer for 10 minutes.
  • Decant into sterilised jars*. It is ready to eat straightaway or you can store in a cool dark place until needed for up to a year.

Notes

*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 8 200ml jars

Nutrition

Calories: 144kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 140mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4.4% | Vitamin C: 16.6% | Calcium: 1.6% | Iron: 2.6%

SHOP THE RECIPE

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.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you would like more courgette recipes then how about…

Jalapeno Honey Courgette Cornbread

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

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

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.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Cake
Cuisine: British
Keyword: courgette oatmeal cake, courgette oatmeal cake recipe, lemon mascarpone icing
Servings: 16 slices
Calories: 504kcal
Author: Georgina Hartley

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

Instructions

  • Pre-heat the oven to 170°C and line a grease a 13x9x4 inch baking tin.
  • In a large bowl (or stand mixer) beat together the sugar, olive oil and eggs until smooth and thick.
  • Add all the other ingredients in, except for the courgette, and beat until everything is fully mixed together.
  • Finally stir in the courgette until evenly dispersed and pour into the prepared baking tin.
  • Bake for 40 minutes, checking after 20 minutes and covering with foil if the cake seems to be browning too much.
  • 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.
  • 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.

Notes

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

Nutrition

Calories: 504kcal | Carbohydrates: 43g | Protein: 6g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 186mg | Potassium: 198mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10.8% | Vitamin C: 8.9% | Calcium: 10.6% | Iron: 5%

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

Roasted Aubergine and Courgette with Sumac and Herbs

Roasted Aubergine and Courgette with Sumac and Herbs

Today I was very excited to make a silky warming butternut squash soup.  It was exactly what I was hankering for.  I took the stock out of the freezer last night, leered over the butternut in eager anticipation and fished out the chipotle from the very back of the cupboard.  I used a ladder and everything.  It was all systems go.  And then I smashed my kitchenaid blender.  I still don’t understand how as the glass on those things is about an inch thick.  But it briefly kissed the surface of my ceramic sink and shattered like the fragile heart of a tween.

So, basically, you are not getting soup and I’m getting a new blender.

courgette and aubergine3So 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.
courgette and aubergineDue 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.

Oh, and the best thing about this dish… it doesn’t require a blender.

Roasted aubergine and courgette2Roasted Aubergine and Courgette with Sumac and Herbs

2 aubergines
2 courgettes
60ml olive oil
¾ tsp sumac
10g mint leaves, roughly chopped
10g coriander leaves, roughly chopped
10g parsley leaves, roughly chopped
Wedge of lemon

  1. Top and tail the aubergine and courgette and then cut each one in half widthways. Halve each again lengthways and then cut into 16 wedges in total.
  2. Toss the wedges in the olive oil, sumac and plenty of seasoning and place in an oven pre-heated to 180°C. Roast for 30-40 mins, checking halfway through to give a good mix around.
  3. Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven. Mix together with the herbs, squeeze the lemon wedge over and serve.