Dairy Free and Gluten Free Cornbread
This recipe was adapted and inspired by my grandmother’s recipe. I literally pulled it out of an old mini two ring binder where she wrote all her recipes. She of course didn’t have the diet limitations that we have. I loved her cooking so much, and I loved watching her cook. She was good at it, the kitchen was her element. I wish I had learned more from her, but instead I will take the recipe trail she left behind and work to make them all healthier.
I had a blast working in the kitchen to make this one!
In my house we are dairy free. I have a serious dairy sensitivity, and so for the most part everyone just observes that with me at home. We also eat gluten free when we are home as well. The buttermilk is made from coconut milk with some apple cider vinegar to made it curdle.
If you do not eat dairy feel free to use the real deal buttermilk and enjoy the incredible maple, bacon butter as a topping. Little kitchen hack for ya’ll… if you don’t have buttermilk use whatever milk you have on hand and add a tablespoon of lemon, vinegar or apple cider vinegar to make buttermilk. The milk with curdle if you set is aside for a few minutes.
It will pair great with my Texas Chili Recipe.
This recipe is: dairy free and gluten free.
Jalapeno Buttermilk Cornbread
1 cup gluten free flour
3/4 cup cornmeal
1 1/2 tsp baking powder
1/2 baking soda
1/2 tsp salt
1 cup of dairy free milk (options)
1 T apple cider vinegar
2 eggs lightly beaten
3 T coconut oil, melted
Maple, Bacon Butter
6 T unsalted butter
3 T maple syrup
1/8 tsp salt
2 pieces of bacon
How to Make it:
Preheat oven to 425.
Put a tablespoon of coconut oil into a cast iron skillet, and put the jalapeno in the pan. Put into the oven while you mix ingredients.
Sift together dry ingredients.
Mix in the wet ingredients.
Remove cast iron skillet. Cut jalapeno in half, use a spoon to scoop out the seeds. Then cut into small pieces, mix into batter.
Pour mixutre into skillet. Cook for 20 minutes.