your


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 10


1½ cups gluten- free flour 1½ cups gluten- free cornmeal 2 tsp baking powder ½ tsp baking soda 3 tbsp sugar 1 tsp salt


6 tbsp unsalted butter, melted 1½ cups low-fat buttermilk 2 large eggs 1 jalapeño cooking spray


STEP 1 Set grill to medium-high heat. Meanwhile, set dry ingredients together in a large bowl. In a separate bowl, beat together melted butter, buttermilk, and eggs. (Make sure the butter has cooled slightly before adding to the buttermilk and eggs.) STEP 2 Make a hole in the middle of the dry ingredients and pour wet ingredients into the center. Fold mixture together just to combine. STEP 3 Thinly slice the jalapeño. Coat skillet lightly with cooking spray. Add batter and arrange sliced jalapeño on top. Place skillet on grill and close grill lids. Cook for 10 min. or until top is golden brown and a skewer inserted into the center of the bread comes out clean. Allow cornbread to cool slightly before serving.


Tip Feel free to add cheese or canned green chilies.


Per serving: 232 calories, 10g fat, 5g saturated fat, 70mg cholesterol, 433mg sodium, 32g carbohydrate, 3g fiber, 6g sugar, 6g protein


74 JUNE/JULY 2017


gluten-free kitchen


SKILLET SIDE DISH


No one will feel left out (or miss the flour) in this classic southern side.


SKILLET CORNBREAD No July 4th party is complete without a slice


of cornbread, and this one is super quick on the grill. And the best part? It’s gluten-free.


Cupcakes For individual portions,


divide batter into a cupcake tin and bake at 350°F for 20 –25 min. or until golden brown, and a skewer inserted into the center of the bread comes out clean.


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