Gluten-Free Sweet Jalapeño Cornbread
Gluten-Free Sweet Jalapeño Cornbread made with coconut flour and fresh jalapeno is a sweet bread with a hint of spice that everyone will enjoy.
- 1 cup coconut flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 5 eggs
- 1 cup milk
- 1/3 cup Pure Canola oil
- 1 jalapeno finely chopped (3 tablespoons)
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine coconut flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!
Calories: 227kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 251mg | Potassium: 215mg | Fiber: 4g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 1.4mg | Calcium: 85mg | Iron: 1.1mg