Buttery, gluten-free cornbread spiked with the savory heat and flavor of Fiery Habanero and Roasted Garlic Seasoning.
Ingredients
- 6 tablespoons butter, unsalted
- 2 tablespoons honey
- 2 tablespoon Fiery Habanero & Roasted Garlic
- 2 each eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups rice flour
- 1 1/2 cups corn meal medium grind
- 1/3 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
Nutrition Information
(per serving)
Buttery, gluten-free cornbread spiked with the savory heat and flavor of Fiery Habanero and Roasted Garlic Seasoning.
Instructions
Procedure
- Heat oven to 350°F. Place 11-inch loaf pan on middle oven rack.
- In a saucepan over low heat, melt unsalted butter and honey. Stir in Fiery Habanero & Roasted Garlic Seasoning; remove from heat and set aside.
- In a mixing bowl, whisk together eggs and buttermilk. In a second mixing bowl, combine rice flour, corn meal, sugar, baking powder and baking soda.
- Add egg and buttermilk mixture to dry ingredients; mix until well blended. Fold in the melted butter mixture. Pour batter into the pre-heated baking pan.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Slice and serve warm.
