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Gluten Free Cornbread with Jalapeños

Gluten-Free Cornbread with Jalapeños

Linda M. Harris
This Gluten-Free Cornbread with Jalapeños offers a perfect combination of tender, moist cornbread with a kick of spice.
Made with a blend of cornmeal and gluten-free flour, this cornbread is ideal for those with dietary restrictions but still delivers on flavor.
The addition of jalapeños adds just the right amount of heat, making this a delicious and versatile side dish that pairs perfectly with chili, soups, or barbecue.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course bread, Side Dish, Snack
Cuisine American, Southern
Servings 10 Slices
Calories 180 kcal

Equipment

  • 1 9-inch baking dish
  • 1 Mixing Bowl (Large)
  • 1 whisk
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Spatula
  • 1 oven

Ingredients
  

  • 1 cup Gluten-free all-purpose flour
  • 1 cup Cornmeal
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 large Eggs or egg substitute
  • 3/4 cup Milk or dairy-free alternative
  • 1/4 cup Butter or oil
  • 1/4 cup Honey or maple syrup optional
  • 2-3 Fresh jalapeños finely chopped

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or line it with parchment paper.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour, cornmeal, baking powder, baking soda, and salt.
  • Prepare Wet Ingredients: In a separate bowl, beat the eggs and then add the milk, melted butter, and honey or maple syrup.
    Mix until smooth.
  • Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently to combine.
    Be careful not to overmix.
  • Add Jalapeños: Gently fold in the chopped jalapeños until evenly distributed.
  • Bake: Pour the batter into the prepared baking dish and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Cool and Serve: Let the cornbread cool for 10 minutes before slicing and serving. Enjoy warm!

Notes

  • Spice Level: If you prefer a milder cornbread, remove the seeds and membranes from the jalapeños before chopping them.
  • Vegan Version: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based milk and butter for a fully vegan option.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This cornbread also freezes well for up to 3 months.
  • Customization: Feel free to add shredded cheese, corn kernels, or herbs like cilantro to the batter for added flavor.
Keyword Gluten-Free Cornbread with Jalapeños