This gluten-free jalapeño cornbread is basically my trusty gluten-free skillet cornbread studded with spicy chopped jalapeños for the extra kick of heat. This is the perfect snack, appetizer or side dish for cornbread lovers who also love some heat. Gluten-free and dairy-free too.
For All Cornbread Lovers
I’m been a big fan of cornbread since I first tried it for the first time years ago. Part of the Native American cuisine, cornbread is basically any quick bread containing cornmeal (ground dried corn), and is usually leavened by baking powder.
What I love most about cornbread is the thick, dense texture with just the right amount of bite. Since then, I’ve experimented with making cornbread in various ways, and these cornbread recipes are for all of you who love cornbread as much as I do:
- Gluten-Free Skillet Cornbread
- Gluten-Free Rosemary Cornbread
- Gluten-Free Corn Flour Pancakes
- Gluten-Free Blueberry Cornbread Muffins
- Gluten-Free Cornbread Madeleines
Jalapeños and Cornbread: The Perfect Pair
Jalapeño peppers are one of the most commonly found chili peppers with a mild to moderate amount of heat. Medium in size, jalapeños are typically picked and consumed while still green, although they are occasionally allowed to fully ripen and turn red, orange or yellow.
In this delicious jalapeño cornbread recipe, I’m using green jalapeños whose green color contrast beautifully with the vibrant yellow of the cornbread. Since the base cornbread recipe is sweet, the heat from the jalapeño peppers will give a bit of a kick and make it more flavorful.
How to Make Jalapeño Cornbread
I’ll be using our favorite gluten-free skillet cornbread recipe as the base, and once I’ve got the batter ready, I’ll mix in chopped jalapeños, which in this case are the star and will deepen the flavor profile of the cornbread.
However, instead of making cornbread in a cast iron skillet like I usually do, I’m using a rectangle baking pan lined with parchment paper instead so it will be easier for me to removed and cut the cornbread into squares once it’s baked. (However, you can also make it in a cast iron skillet if you prefer and slice it like you would a pizza. See the recipe notes for instructions on how to bake this in a cast iron skillet.)
Making the Gluten-Free Cornbread Base
As I mentioned earlier, I use my gluten-free skillet cornbread as the base for this recipe, and it cannot get any simpler. This time, I’m making the cornbread dairy-free as well, since Juan is lactose-intolerant, I’m using non-dairy milk in place of normal milk, and substituting the butter with coconut oil.
We’ll start off by combining cornmeal, gluten-free flour, sugar, salt and baking powder in a large mixing bowl, and whisk the dry ingredients together to combine.
Next, add the unsweetened cashew milk (you can use my 5-minute homemade cashew milk or other non-dairy milk), eggs, melted coconut, and whisk well until you get a thick and homogeneous pale yellow batter.
How to Handle the Jalapeño Peppers
While chopping the jalapeño peppers, be careful not to touch the seeds with your hands, as they can leave a slight burning sensation or may cause a stinging sensation if you accidentally rub your eyes with your fingers.
I usually use a fork to pin the pepper down while chopping with a knife to prevent directly touching the seeds.
Bring on the Heat: Add the Jalapeños!
Add in half the chopped jalapeños and mix until they are evenly distributed in the batter. Now transfer the batter to a parchment-lined rectangle or square baking pan and spread it out with a spatula, before sprinkling the remaining chopped jalapeños evenly on the surface.
Tip: The amount of jalapeños you add is entirely up to you and how much heat you can take or would like to have. If you just want a hint of heat but can’t take too much, I’d recommend you remove the seeds and use 1 tablespoon of chopped jalapeños without seeds for the whole recipe, but if you like you food really hot and want to take it up a notch, you can go up to 1/2 cup of chopped jalapeños with seeds.
Finally, bake the cornbread batter for 35 to 40 minutes at 375F, or until a toothpick inserted in the middle comes out clean.
Allow the cornbread to cool completely before removing it from the baking dish and slicing it into squares.
What to Eat with Jalapeño Cornbread?
Cutting into the cornbread and taking a big bite of it is definitely the part that I look most forward too.
While you can certainly eat it on its own or drizzled in honey as a snack, this jalapeño cornbread is also the perfect companion to soups, chili, and even curries or stews. Here are some dishes I recommend that will go well with cornbread:
- Gluten-Free Vegan Pumpkin Soup
- Carrot Turmeric Soup (Gluten-Free, Vegan)
- Cream of Potato and Herb Soup (Gluten-Free)
- Butternut Squash Garlic Soup (Gluten-Free, Paleo)
- Easy One-Pot Chili Con Carne (Gluten-Free)
- Easy Slow Cooker Lentil Curry (Gluten-Free, Vegan)
- Easy Chickpea Curry (Gluten-Free, Vegan)
Can You Freeze Jalapeño Cornbread?
If you want to make a big batch (or two) of this jalapeño cornbread to have on hand and freeze it so you can defrost and eat on demand, I totally understand. I mean, what’s not to love about being able to eat it anytime you want?
To freeze the cornbread, placed the cooked and cooled cornbread in an airtight container and then freeze it for up to 3 months. On the day that you want to eat it, simply heat it up in the oven at 350F for 15 minutes before serving.
If you enjoyed this recipe, you’ll also love these other bread recipes:
- 10 Easy Gluten-Free Bread Recipes to Make on Repeat
- Gluten-Free Rosemary Cornbread
- Gluten-Free Honey Oat Quick Bread
- Rosemary Focaccia Bread (Gluten-Free, Vegan)
- Gluten-Free Naan Bread (Dairy-Free)
- Easy Gluten-Free No Knead Bread (Dairy-Free)
- Gluten-Free Flaxseed Coconut Bread (Paleo, Dairy-Free)
- Gluten-Free Vegan Pumpkin Bread
- Easy Gluten-Free Sandwich Bread (Vegan)
- 1 1/4 cup cornmeal
- 3/4 cup gluten-free all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 1/3 cup unsweetened cashew milk or other non-dairy milk (here’s my homemade cashew milk recipe)
- 2 large eggs, beaten
- 8 tablespoons coconut oil, melted
- 1/4 cup chopped green jalapeño peppers (quantity depends on how much heat you like)
- Preheat oven to 375F and line a 10″ x 7″ rectangle or 8″ square baking dish with parchment paper.
- In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, sugar, salt, and baking powder together.
- Add in the cashew milk, eggs, and melted coconut oil, and whisk well until you get a thick and homogeneous pale yellow mixture.
- Add half the amount of chopped jalapeños and mix well until they are evenly distributed in the batter.
- Transfer the batter to the prepared parchment-lined baking dish and sprinkle the rest of the chopped jalapeños evenly on top of the batter.
- Bake the batter for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cornbread to cool completely before removing it from the dish and slicing into squares.
Flour: The gluten-free all-purpose flour I used has xanthan gum in it, but if your gluten-free flour blend doesn’t, make sure to add 1/4 teaspoon of xanthan gum to it. If you are not gluten-free, you can also replace normal wheat flour in the same quantity.
Milk: I used my 5-minute homemade cashew milk in this recipe but you can also use any other non-dairy milk in the same quantities. If you have no dairy intolerances, you can also use normal milk if you prefer.
How to Handle the Jalapeño Peppers: While chopping the jalapeño peppers, be careful not to touch the seeds with your hands, as they can leave a slight burning sensation or may cause a stinging sensation if you accidentally rub your eyes with your fingers. I usually use a fork to pin the pepper down while chopping with a knife to prevent directly touching the seeds.
Vary the Heat Accordingly: Depending on how much heat you can tolerate or prefer, I definitely recommend adjusting the amount of chopped jalapeños used. If you cannot take too much heat, I also recommend that you remove the seeds from the jalapeños before chopping (as the seeds are where the heat is concentrated). I used 1/4 cup chopped jalapeños with seeds for this recipe, but you can reduce the amount of jalapeños to 1 tablespoon without seeds if you prefer less heat, or go up to 1/2 cup chopped jalapeños with seeds if you like it very hot.
Cooking in Cast Iron Skillet: If you prefer to use a cast iron skillet to cook this instead, you don’t have to use parchment paper. Just make sure to heat up the cast iron skillet in the oven at 425F for 10 minutes before reducing the heat to 375F and then pouring the batter into the hot skillet and baking for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
- Category: Appetizers
- Method: Baking
- Cuisine: American
Keywords: jalapeño cornbread