Hot Honey & Bacon Jalapeño Cornbread

Servings : 6-8

Prep Time : 20 minutes

Bake Time : 25-30 minutes

Ingredients

1 cup (140g) 1:1 gluten-free flour, See Recipe Notes

3/4 cup (114g) gluten-free yellow cornmeal

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup + 2 tbsps (85g) butter, melted

1/4 cup (60g) vegetable or canola oil

1/3 cup (67g) granulated cane sugar

1/3 cup hot honey

2 large eggs, room temperature

1 cup buttermilk, room temperature

1/3 cup diced jalapeños

1 cup chopped bacon, fully cooked

Preheat the oven to 375°F and position your oven rack at the lowest possible setting. Thoroughly grease a 10 or 11 inch oven safe skillet with butter, about 1 tablespoon.
In a medium bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.
In a large bowl combine the melted butter and the oil. Add in the cane sugar and hot honey, whisking to combine.
Whisk in the 2 eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined and smooth.
Slowly add your dry ingredients to the wet ingredients. Whisking gently to mix together. Be careful not to over-mix! The batter will have some lumps and that’s fine.
Fold in the diced jalapeños and bacon. Pour the batter into your prepared pan and then smooth it out evenly using a spatula. Top with a few extra sliced jalapeño rounds if desired.
Place in the oven and bake for 25-35 minutes or until the top is a deep golden color and a toothpick inserted into the center of the cornbread comes out clean. If the top is browning to quickly towards the end reduce the oven temperature to 350°F.
Remove the cornbread from oven and let it cool in the pan for about 15-20 minutes before slicing. Serve warm topped with butter.

I used Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.