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.
3-4jalapenos2 de-seeded and finely chopped, 1-2 sliced so there are 16 rounds.
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.