LET’S GET COOKING:

Jalapeno Summer Cornbread

  • Level: Easy
  • Prep: 20m
  • Bake: 20-25m
  • Yield: 12-14 Muffins

What You'll Need:

  • 2 eggs
  • 6 tsp honey
  • 3 tbsp
  • 2 tbsp
  • 1 cup buttermilk
  • 1 ⅛ cup cornmeal
  • ¾ cup GFCO All Purpose Flour
  • ½ tsp Baking Soda
  • 2 tsp baking power
  • 1 tsp salt
  • 1 large jalepeno diced, include seeds if you like spice
  • 2 cups cheddar cheese, or cheese of your choice, shredded
  • 2 ¼ cup frozen corn

Ok, Let's whip it up:

01

Pre-heat oven to 350 F°

02

Grease an 8-inch square baking dish or a cast iron skillet

03

In a large bowl, mix eggs, oil, buttermilk, cheese, corn, honey and jalepenos.

04

Add cornmeal and mix in thoroughly.

05

Add the rest of the dry ingredients and mix well, forming a smooth batter.

05

Transfer the batter to a cast iron skillet and bake for approximately 20 -25 mins. Check that your cornbread is done by inserting a toothpick into the center of the cornbread. If done, it will come out clean.

A Legend in
the Baking

Born from visionary international chefs, Jen Peters and Hamid Salimian, our recipes were created with one goal in mind – Healthy, gluten-free baking that tastes just like the real thing. No more compromise on taste or texture. To us, food is life, and taste is everything.

It started with the devastating discovery that Jen was gluten intolerant. How could we possibly continue to make our beloved pasta, bread, and pastries without wheat? The most standard of kitchen staples.

So, we got to work. We began to research how to create a gluten-free, hassle-free all-purpose baking blend that would allow Jen to enjoy life without giving up her favourite foods or settling for low-quality alternatives. And after years of experimenting, we finally perfected our recipe in our 1:1 All-Purpose Flour.

Over the next 8 years we expanded on that breakthrough blend with a variety of dry and baked goods under Jen’s own NextJen brand. Pizza shells, fried chicken mix, pancakes, waffles and so much more.

It wasn’t long before chefs from commercial kitchens and restaurants throughout North America began clamouring to deliver our take on what gluten-free could be in their own dishes. We knew we were on to something big, something that needed to be shared with the world.

Enter Matthew Clayton, our visionary CEO. A disruptive entrepreneur and health food nut who was so blown away by our product he dropped everything and jumped on board – helping us raise the capital needed to forge ahead with our fresh, new The Good Flour Co. brand (and this snappy little website you’re currently on ;))

Now we bring our amazing creations to you, the everyday chefs, hero Mom’s, foodies, and well, just about anyone who wants to drop the wheat and live a healthier lifestyle. It’s time to feel good about gluten-free baking again. Try us out, you won’t regret it!

“Finally, a gluten-free superfood blend that will redefine the way we cook and eat”.

Chef Hamid Salimian Chef Jen Peters CEO Matthew Clayton
1 8
swipe right
SHOP ALL