Makes 9 servings. Difficulty
1 cup gf flour 1 cup yellow cornmeal 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 Tablespoons sugar 1/2 cup packed, coarsely grated Jack cheese 3/4 cup buttermilk 2 Tablespoons vegetable oil 2 large eggs, lightly beaten 3 Tablespoons honey 1/4 cup unsalted butter, melted 1/4 cup roasted red peppers, drained and diced 1/2 jalapeno pepper, seeded and minced 1 Tablespoon chives, minced
Preheat the oven to 425°F. Butter an 8x8x2 inch baking pan and set aside.
In a medium bowl, whisk together the gf flour, cornmeal baking soda, baking powder, salt and sugar. Stir in the cheese.
In a separate bowl, whisk the buttermilk, oil, eggs and honey. Add the melted butter; whisk until blended. Add the buttermilk mixture to the dry ingredients. Gently fold in the roasted peppers, jalapeno peppers and chives. Stir until just combined.
Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool completely on a wire rack. Cut into squares and serve.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.