This recipe is adapted from a version Iowa Girl Eats made that I’ve been eyeing for months. In fact, although it’s been in my “bookmarks,” I have neglected to make it until now. I decided to make these gluten-free because I’ve been playing around more with GF recipes lately and was up for the challenge. Go me. This recipe is super simple and comes together in about 30 minutes. It also requires just one bowl and is healthier than your average cornbread, all things considered. You can learn about the Native American and Southern origins of cornbread here. While there’s still a touch of butter, there’s no box mixes involved, half the sugar is replaced with honey, and it includes a full serving of fruit. (I used pumpkin puree but the recipe calls for applesauce – either will work.) Plus, there’s two jalapeños in there, which I’m told is good for your metabolism. I’ll take what I can get. I was super pleased with the way these little guys turned out. The texture is super moist, they weren’t too crumbly, and the sweet cornbread-spicy jalapeño pairing was spot on. I actually tried reducing the amount of sugar by half but wasn’t as pleased with the end result. So in that case, I recommend sticking with the 1/4 cup for the best results. Also, butter and honey on top (while still warm) is an absolute MUST.
