Description
A moist and savory gluten-free cornbread packed with sharp cheddar cheese and spicy jalapeños, perfect as a side dish.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk (or dairy-free alternative)
- 1/2 cup milk (or dairy-free alternative)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped fresh or pickled jalapeños (remove seeds for less heat)
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour (with GF flour) an 8×8 inch baking pan or line a muffin tin with liners.
- In a large bowl, whisk together the gluten-free flour blend, cornmeal, sugar, baking powder, salt, and baking soda.
- In a separate medium bowl, whisk together the buttermilk, milk, melted butter, and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are acceptable.
- Fold in the shredded cheddar cheese and the chopped jalapeños until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan or divide evenly among muffin cups.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. For muffins, baking time may be closer to 20 minutes.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Notes
- For extra moisture, substitute half the buttermilk with plain Greek yogurt.
- If your GF flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
- If you prefer a milder flavor, use Monterey Jack cheese instead of cheddar, or use pickled jalapeños which are generally milder than fresh ones.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 4
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 8
- Cholesterol: 55