Jalapeno Corn Bread
Looking for some amazing Thanksgiving side dishes that your whole family will enjoy. Look no further!

Looking for some amazing Thanksgiving side dishes that your whole family will enjoy. Look no further! We spice up the traditional cornbread with some fresh jalapenos! The old-fashioned goodness of corn bread teams with so many of our holiday favorites, by adding some unique flavors this is one dish you will use for years to come.
In this episode of Gluten Free Tasty, Charli explains his easy-to-follow guide for making jalapeno corn bread using only milk, butter, brown sugar, white rice flour, eggs, cornmeal, jalapenos, and a mixture of sea salt and baking powder. Our healthy cornbread recipe is moist and delicious and uses less sugar than most versions.
Ingredients
- 1 cup white rice flour
- ¾ cup stone-ground cornmeal
- 2 to 3 tablespoons of sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon butter
- 2 eggs (beaten)
- 1 cup milk
- ¼ cup melted butter
- ½ jalapeno (finely diced)
Instructions
Preheat the oven to 400 degrees Fahrenheit. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a medium bowl and set aside. Melt one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides. In a small bowl, combine the eggs, milk, and ¼ cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm. Serves 8Nutrition Information
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dietary Needs



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In today's episode we're doing corn bread.
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Welcome to gluten free tasty with Charlie.
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And yeah, I know you're probably thinking
what's a British dude got to know
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about cornbread.
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But here we go.
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So what I'm adding here is your flour.
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And the cold flour in a large glass bowl.
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And then you add your brown sugar.
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And then you add baking powder and the
salt.
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Right.
So that's your mixture there.
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Then we go on to the wet ingredients.
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The egg.
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[BLANK_AUDIO]
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And you add gradually so it doesn't curdle
and split the milk as so.
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Keep doing that.
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Do it high.
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So it gets in there.
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Do it high, do it low.
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And then we add our butter.
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Add the butter in a figure of eight
because if you don't,
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it's gonna curdle and it's gonna split.
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Then you've got your wet and you got your
dry.
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You add your powder to the wet.
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You keep doing your figure eight.
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You see why I'm holding back, because
when,
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if you had it all in at once you're gonna
get those horrible lumps and
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nothing is worse when you get the lumps in
the thing.
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I'm trying to talk and whisk at the same
time.
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You know it meant a lot.
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They call it multitask.
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There you go.
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As you can see, you're getting a nice
batter mix.
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Now, prior to doing this,
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you're gonna make sure that your oven is
on at 400 degrees.
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[MUSIC]
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Keep whisking it in bit by bit, bit by
bit.
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Now everybody wants to rush it.
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But you see, why I've added it bit by bit.
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Because now you're getting that nice
batter.
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And you're getting that nice consistency
for the cornmeal.
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And you're getting no lumps.
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So we're going to Jazz it up.
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We're gonna add jalapenos.
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Jalapenos will give it that bit of a kick.
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Now we're gonna go over to the stove.
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So, you melt the butter in the pan, get it
nice and hot.
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Now this is gonna be the secret,
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you really gotta make sure that this
butter goes all away around the sides.
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No point in just doing it in the center.
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You gotta do all around the sides.
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And now, what I'm gonna do, I'm gonna add
my batter, or
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batter, as they say in England.
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[MUSIC]
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There you go.
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[MUSIC]
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In it goes.
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It's in the pan, nice and greased.
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And there you go.
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Give it a bit of a shake, just so a bit,
it's leveled.
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And then, we're gonna pop it in the oven.
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Right.
It's time to check on our cornbread.
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Oh, look at this.
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Look at that.
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Golden brown, and you can see that it's
coming away from the sides, so
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it didn't stick.
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Just make sure it didn't, swing it around.
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Look at that, it's all coming away.
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There you go, look at that.
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[MUSIC]
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Oh, look at that.
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See?
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The texture's good.
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Nice and crumbly.
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And you've got the nice golden brown bit
at the bottom as well.
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So you've got the crustiness and
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also you've got the texture of the soft
base as well.
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[MUSIC]
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Mm!
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Delicious.
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I'm Sardi for Gluten-free Tasting, and see
you next time.
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[MUSIC]