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Gluten-Free Fiery Habanero Cornbread

Made With:

Buttery, gluten-free cornbread spiked with the savory heat and flavor of Fiery Habanero and Roasted Garlic Seasoning.

Recipe Info

6 tablespoons butter, unsalted
2 tablespoons honey
2 tablespoon McCormick® GRILL MATES Fiery Habanero with Roasted Garlic Seasoning
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

(per serving)

Buttery, gluten-free cornbread spiked with the savory heat and flavor of Fiery Habanero and Roasted Garlic Seasoning.

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.