The Texas Department of Agriculture (TDA) is proud to play a role in the continuing success of Texas growers, merchants and restauranteurs.
Whether it's grown, sewn or served up on a plate, more than 26 million Texans shop, travel and dine out in support of Texas agriculture.
Make this Texas Chef's Gluten-Free
Jalapeño Cornbread recipe today
.
Gluten-Free Jalapeño Cornbread
Serves 8
1 1/2 cups cornmeal
1/2 cup Bona Dea All Purpose Flour
6 tbsp sugar or coconut sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 jalapeño peppers, seeded and finely chopped
2 eggs
1 cup buttermilk, or 1 cup full fat coconut milk
1 tablespoon of lemon juice
1⁄4 cup olive oil
Directions:
Preheat oven to 400°F. Grease an 8 inch square baking pan. In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened.
Pour into an greased 8 inch square baking pan. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
This recipe goes great with soups, chowder and cin chili.
Cornbread is a generic name for any number of quick breads containing cornmeal. Cornbread is popular soul food enjoyed by many people for its texture and aroma. Many believe it's classic food in the South, but Cornbread is actually a true American food.
There are many variations made from cornmeal, eggs and oil, Recipes vary from region to region, although the basic ingredients remain the same.
Cornbread has its origins in the very earliest American history. Native Americans who grew corn were well acquainted with its versatility and used it for cakes, breads, and porridges.
The first breads settlers made with corn meal were baked in open hearths, sometimes on planks or other implements, and often called “ash cake.”
As cooking methods improved, settlers started using their sturdy cast-iron skillets to bake the breads, known by such names as journey-cake, johnny cake, hoe-cakes, dodgers, spoon bread, and a variety of other appellations. Cornbread can be baked, fried and steamed.
One of the great advantages of cornbread is that it keeps well and does not need to rise like yeast breads do.
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