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Gluten-Free Sweet Jalapeño Cornbread

Gluten-Free Sweet Jalapeño Cornbread made with coconut flour and fresh jalapeno is a sweet bread with a hint of spice that everyone will enjoy.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 227kcal
Author Sandra

Ingredients

  • 1 cup coconut flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 5 eggs
  • 1 cup milk
  • 1/3 cup Pure Canola oil
  • 1 jalapeno finely chopped (3 tablespoons)

Instructions

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine coconut flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 251mg | Potassium: 215mg | Fiber: 4g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 1.4mg | Calcium: 85mg | Iron: 1.1mg