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1
Preheat the oven to 325F.
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2
Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
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3
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into buttermilk.
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4
In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
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5
Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients.
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6
Stir the batter until fully combined.
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7
Pour in the buttermilk and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
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8
Using a plastic spatula, fold in the jalapenos and cheese until evenly distributed throughout the batter.
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9
Pour the batter into the prepared pan and bake the corn bread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes.
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10
The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
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11
Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread.
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12
Cover the top of the pan with a cutting board, and invert the loaf onto the board.
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13
Carefully lift the pan away and re-invert the corn bread onto another cutting board.
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14
Either cut and serve warm, or wait until it is completely cool before storing.
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15
Cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.
