It’s grilling season, and what better to go with your meal than a slice of cornbread? Better: This one is super quick on the grill. Best: For folks who are gluten sensitive, it’s gluten free.
Skillet Jalapeño Cornbread
1-1/2 cups gluten-free cornmeal
1-1/2 cups gluten-free flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1-1/2 cups low-fat buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
1 cup shredded cheddar-gruyere cheese
1/4 cup red onion slices
1 cup baby heirloom tomatoes, sliced in half
l large ear corn, kernals cut off (should yield about 2/3 cup)
Set grill to medium-high heat. Meanwhile, set dry ingredients together in a large bowl. In a separate bowl, beat together melted butter, buttermilk and eggs. (Make sure the butter has cooled slightly before adding to the buttermilk and eggs.) Make a hole in the middle of the dry ingredients and pour wet ingredients into the center. Fold mixture together just to combine. Add cheese and corn. Thinly slice the jalapeño. Coat skillet lightly with cooking spray. Add batter and arrange sliced jalapeño, onions and tomatoes on top. Place skillet on grill and close grill lids. Cook for 10 minutes or until top is golden brown and a skewer inserted into the center of the bread comes out clean. Allow cornbread to cool slightly before serving. Serves 10
- For cupcakes, divide batter into a cupcake tin and bake at 350°F for 20 to 25 minutes or until golden brown and a skewer inserted into the center of the bread comes out clean.
- Add canned green chilies for a little more variety.
Nutritional Analysis—Calories: 232; fat: 9.8g; cholesterol: 70mg; sodium: 433mg; fiber: 3g; sugars: 6.3g; protein: 6.1g