Gluten Free Corn Bread Fiery Habanero and Roasted Garlic Seasoning

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Rice Flour 1 1/2 cups
Organic corn meal medium grind 1 1/2 cups
Sugar 1/3 cup
Billy Bee Liquid White Honey 2 tbsp
Baking powder 2 tsp
Baking soda 1 tsp
Club House La Grille Fiery Habanero & Roasted Garlic 2 tbsp
Eggs 2 each
Buttermilk 1 1/2 cup
Unsalted butter 6 tbsp


Preheat oven to 350F, place baking pan in the middle rack of the oven. In a mixing bowl combine and whisk egg and buttermilk. In a sauce pan, over low heat, combine and melt unsalted butter with Billy Bee Honey and Fiery Habanero and Roasted Garlic Seasoning. In a second mixing bowl combine and mix rice flour, corn meal, sugar, baking powder and baking soda. Add egg and buttermilk mixture to the dry ingredients, mix until well blended. Fold in the melted butter mixture and Fiery Habanero and Roasted Garlic Seasoning to the corn batter. Pour batter in to the pre-heated baking pan, bake for 30 minutes or until a toothpick inserted in the center comes out clean. Slice and serve immediately.

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