Jalapeno Cheddar Cornbread (Gluten Free)

I am a total sucker for cornbread. I love the slightly sweet flavor paired with that crumbly, tender texture, especially when it’s fresh from the oven with butter melting into every bite. I prefer my cornbread to be more savory than sweet, and this one really ticks all of the boxes. It’s got melty bits of cheddar cheese, diced jalapeno that add a nice kick of spice, and the perfect balance of slightly sweet batter. Best of all it’s gluten free but you would never have any idea. I used all purpose gluten free flour which can easily be substituted for regular all purpose flour if you aren’t gluten free. I think you will love this delicious Jalapeno Cheddar Cornbread.

Why You Will Love This Gluten-Free Cornbread:
Ingredients You Will Need
Kitchen Tools You Will Need:
How To Make Gluten-Free Cornbread:
Batter Tip
How to Modify:
Dietary Customizations:
Types of Cornmeal:
Serving Suggestions:
Common Questions
More Delicious Breads You Will Love:
Jalapeno Cheddar Cornbread (Gluten Free) Recipe

Why You Will Love This Gluten-Free Cornbread:

The natural sweetness of the cornbread meets the savory sharpness of cheddar and the subtle heat of jalapeño, making it the best of all worlds.
You can make this a couple of days in advance, making it perfect to be enjoyed throughout the week with multiple meals.
Modify the spiciness to make this very kid-friendly or to please anyone with a spice aversion.
It smells incredible! As it bakes, the cheesy, peppery aroma fills the kitchen, making it nearly impossible to wait until it’s cool before digging in.
No matter the occasion, this is a total crowd-pleaser and will disappear when served warm with whipped honey butter.

Ingredients You Will Need

Cornmeal: I used yellow cornmeal for this recipe, but you can use white cornmeal instead.
Gluten-free Flour: You’ll want to find a one-for-one all-purpose gluten-free flour for best results. A gluten-free flour blend needs xanthan gum to mimic the binding and elasticity of gluten in all-purpose flour. If your blend doesn’t contain it or you’re using individual flours, you may need to add it.
Baking Powder: A leavening agent to give you delicious, puffy cornbread.
Salt: Salt brings all the flavors together. You can use kosher salt or sea salt.
Cheddar cheese: I recommend a high-quality shredded sharp cheddar cheese, but you can use medium or mild as well.
Fresh Jalapeños: The star of the show for the spiciness. You will want to remove the seeds for this recipe.
Butter: You could also use olive oil or melted refined coconut oil. I like to use salted butter, but you can use unsalted butter if you prefer.
Honey: The sweetness of the honey is perfect with the spice of the jalapeno.
Milk: I like to use whole milk, but you can use any type of milk, whether regular milk or dairy-free milk.
Egg: It helps it to puff up and bind it together nicely.

You can find the recipe card below for full measurements of these simple ingredients

Kitchen Tools You Will Need:

8×8 Baking Dish
Large Bowl
Small Bowl
Wooden Spoon
Parchment Paper or Cooking Spray

How To Make Gluten-Free Cornbread:

Preheat the oven and line with parchment paper or spray with cooking spray. Add the cornmeal, all-purpose gluten-free flour, baking powder, and salt to a bowl and stir. Add in the grated cheese and jalapenos and stir again until combined.
In a small bowl, add the melted butter, honey, milk, and egg. Whisk until smooth. Combine the wet ingredients with the dry ingredients and mix until just combined.
Pour the cornbread batter into the prepared baking dish and transfer to the oven to bake for 40-45 minutes until the top of the bread is golden brown and a toothpick inserted in the middle comes out clean. Cut the cornbread into squares and serve with this whipped hot honey butter.

Batter Tip

You don’t want to overmix your batter. Just mix it until it’s is all combined so it doesn’t become dense and tough.

How to Modify:

You can use any type of shredded cheddar cheese with this recipe. White cheddar would be a really yummy option, or for added spice, try pepper jack cheese.
Use regular flour instead of gluten-free flour, and the results will be the same delicious taste.
For an added depth of jalapeno flavor, roast your jalapeno peppers beforehand to give an extra punch.
Use half of the fresh jalapenos to ease up on the spiciness, if you desire or swap the diced jalapeno peppers with chopped green onions
Add fresh or frozen corn kernels for an added texture.

Dietary Customizations:

Egg Free: Bob’s Red Mill makes a super convenient egg replacement for an egg-free cornbread. You can also try flax egg or chia egg for added fiber.
Dairy Free: Use a dairy-free option like unsweetened almond milk or coconut milk and use olive oil or melted coconut oil instead of butter. You can also use dairy-free cheese. Violife and Follow Your Heart are great options.
Vegan: You can use coconut sugar or maple syrup and then skip the whipped hot honey, and of course, use the egg substitute.

Types of Cornmeal:

There are a few different options for cornmeal to give you some options:

Fine cornmeal is smooth and powdery, similar to flour, and is best for things like cornbread, pancakes, or muffins. It is mild and light; it blends well without much grit.
Medium Cornmeal is slightly gritty and is best for traditional cornbread with some texture. It has a heartier corn flavor with a satisfying bite.
Coarse Cornmeal is very gritty and hearty. It will give you a rustic cornbread or is used in polenta. It has a bold corn taste; adds chew and crunch to baked goods.
You can use blue or white cornmeal instead of yellow cornmeal. White has a mild flavor and blue cornmeal is more earthy.

Serving Suggestions:

This homemade gluten free cornbread recipe is the perfect side dish to accompany your favorite soup or a homemade chili. I especially love it with these recipes:

It will also be a great addition to a hearty salad for a summer dinner, like these:

And most importantly, don’t forget to serve it with this whipped hot honey recipe that is absolutely to die for! Or try it with my incredible Compound Garlic and Herb Butter.

Common Questions

Making In Advance

You can make this a day or two in advance on meal-prep day and enjoy it with dishes or for breakfast all week long (if it lasts that long).

Storing Leftovers

Let the leftover cornbread cool to room temperature, then store it in an airtight container or ziplock bag for 2-3 days. This is also a good recipe to freeze. Cut it before freezing so you can thaw individual slices. Seal slices in an airtight container, or wrap them tightly in foil. Freeze for up to 3 months.

To thaw, let frozen cornbread sit at room temperature for an hour or so. You can also quickly defrost it in the microwave or warm it in a 350°F oven.

How Spicy Is This Cornbread?

I would say it is a 6/10 on the heat level. You can use less jalapeno or omit it altogether if you don’t care for spicy.

Can I Make This Gluten Free Cornbread Recipe In A Cast Iron Skillet?

Absolutely! I would recommend pre-heating the skillet in the oven while you prepare the batter, and then carefully remove the hot skillet from the oven to add the batter to bake it.

Can I Make This Cornbread Recipe In A Muffin Tin?

Yes! This recipe is perfect in the form of gluten-free cornbread muffins. Spoon the cornbread mix into the prepared muffin tin about 2/3 full and bake at the same temperature for 17-20 minutes, until golden brown and a toothpick comes out clean.

Is Cornmeal Whole30, Keto, Paleo, or Specific Carbohydrate Diet legal?

Although it is gluten-free, making it perfect for anyone with celiac disease, it is unfortunately not compliant with those diets. It is, however, compliant with FODMAP, Mediterranean, and the DASH diets.

More Delicious Breads You Will Love:

If you make this Gluten Free Cornbread recipe, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!