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A close-up of a square slice of gluten free jalapeno cheddar cornbread with visible green jalapeño pieces, resting on a dark surface with more cornbread pieces and sliced jalapeños in the background.
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5 from 5 votes

Gluten Free Jalapeno Cheddar Cornbread Recipe

Give this Gluten Free Jalapeno Cheddar Cornbread recipe a try! You will never miss the gluten and it tastes amazing! Even better, it's so simple to make!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $4.07 Recipe, $0.51

Ingredients

  • 1 cup 1 to 1 gluten free baking flour
  • 1 cup yellow cornmeal
  • ½ cup white sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil
  • ½ cup shredded cheddar cheese
  • 1 fresh jalapeño seeded and chopped

Instructions

  • Preheat the oven to 400°F. Grease a 9x9-inch baking pan with nonstick cooking spray or line it with parchment paper.
  • In a large mixing bowl, combine the gluten-free baking flour, cornmeal, sugar, salt, and baking powder.
  • Add the egg, milk, and vegetable oil. Stir just until the batter is smooth and combined.
  • Fold in the shredded cheddar cheese and chopped jalapeño.
  • Pour the batter into the prepared baking pan and spread it into an even layer.
  • Bake for 20–25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
  • Let the cornbread cool for at least 10 minutes before slicing and serving.

Notes

Store leftovers in an air tight container for 5-7 days.  

Nutrition

Serving: 10g | Calories: 309kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 515mg | Potassium: 124mg | Fiber: 3g | Sugar: 15g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg
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