Gluten-Free Cornbread with Jalapeño

Chris made lobsters for dinner the other night so I took care of the sides. I feel like corn or cornbread is a natural pairing with lobster so I made just that, cornbread. I adapted a recipe on the cornmeal bag to be gluten-free and spiced it up with jalapeno pepper.

What do you eat with lobster?


PS: happy 7-11 free slurpee day!



Ingredients:

• 1 cup medium grind cornmeal
• 1 cup garbanzo bean flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 egg, slightly beaten
• 1 cup milk
• 1/4 cup butter or margarine, soften or melted but cool (plus more for buttering the skillet/pan)
• 1 jalapeño, diced (I left the seeds in but if you want a more mild heat remove them)

Make it!

1. Pre-heat oven to 425.
2. Sift together all the dry ingredients except the cornmeal into a bowl.
3. Then whisk in the cornmeal.
4. Add egg, milk and butter.
5. Gently fold in the jalapeño pepper. Do not overbeat, which means once it's mixed, stop!
6. Heat an additional tablespoon or two of butter in a cast iron skillet over medium heat.  When it's fully melted use a rubber spatula to spread the butter to the sides of the skillet. Turn the heat off & pour the cornbread mixture into the skillet.  If you don't have a cast iron skillet simply butter an 8 inch pan and use that in place.
7. Place the skillet in the oven and back for 20-25 minutes.
8. Serve warm with butter, we had some of this butter leftover and used it for some extra spice!