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Gluten-Free Cheddar Jalapeno Cornbread

Three moist squares of Gluten-Free Cheddar Jalapeno Cornbread stacked on a white plate, showing visible cheddar cheese and green jalapeno pieces.
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A recipe for moist, savory cornbread made without gluten, featuring sharp cheddar cheese and fresh jalapeno for heat.

Ingredients

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  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup finely diced fresh jalapeno (seeds removed for less heat)
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup vegetable oil
  • 2 large eggs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and lightly flour an 8×8 inch baking pan or an equivalent cast-iron skillet.
  2. In a large bowl, whisk together the gluten-free flour blend, cornmeal, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese and diced jalapeno until evenly distributed throughout the dry mix.
  4. In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix the batter. A few lumps are acceptable.
  6. Pour the batter into the prepared pan or skillet.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon separately to the dry ingredients.
  • For a richer flavor, use buttermilk instead of regular milk.
  • If you prefer a Southern-style, less sweet cornbread, reduce the sugar to 1 tablespoon.

Nutrition

Find it online: https://tasteportfolio.com/gluten-free-cheddar-jalapeno-cornbread/