Jalapeno Cheddar Cornbread (Gluten Free)
This Gluten-Free Jalapeno Cheddar Cornbread is bursting with melty cheddar cheese, spicy jalapeños, and the rustic sweetness of cornmeal. Each bite delivers the perfect blend of creamy, crumbly, and just the right amount of heat.
Servings: 16
Ingredients
- 1 ½ cups cornmeal
- ½ cup all purpose gluten free flour or regular all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 2 cups grated cheddar cheese
- 1 jalapeno seeds removed and finely diced
- ¼ melted butter
- ¼ cup honey
- 1 cup milk
- 1 egg
Instructions
- Preheat the oven to 350 degrees fahrenheit
- Line an 8x8 baking dish with parchment paper and 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 well mixed.
- In a small bowl add the melted butter, honey, milk and egg and whisk until smooth.
- Pour the wet mixture into the bowl with the dry mixture and stir until just combined.
- Pour the mixture 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 the whipped hot honey butter to spread over it.