Courgette Chilli Cornbread (Gluten-Free)
Gluten-Free Courgette Cornbread spiked with jalapenos 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.
Servings: 16 servings
Calories: 156kcal
Ingredients
- 180 g fine cornmeal
- 180 g gluten-free flour
- 2 teaspoons baking powder
- ¼ 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 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease a 20cm (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.
Notes
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Gluten-Free Flour. This recipe will work with your favourite gluten-free flour blend. It has been tested with Doves Farm Gluten-Free Plain White Flour and my Homemade Gluten-Free Flour Blend. No xanthan gum is needed for this recipe, however if your blend does contain xanthan gum then that will work fine too.
Cornmeal. This recipe works best with finely ground cornmeal.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cornbread.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 178mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 0.9mg