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.
Jump to:
- For All Cornbread Lovers
- Jalapeños and Cornbread: The Perfect Combination
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Jalapeño Cornbread (Step by Step):
- Dish by Dish Tips/Tricks:
- What to Eat with Jalapeño Cornbread?
- Recipe FAQs:
- Other Gluten-Free Bread Recipes:
- Gluten-Free Jalapeño Cornbread (Dairy-Free)
For All Cornbread Lovers
I’m been a big fan of cornbread since I 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 homemade cornbread in various ways, and these cornbread recipes are for all of you who love cornbread as much as I do:
Jalapeños and Cornbread: The Perfect Combination
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.
(If you enjoy jalapeños too, you’ll love these 30-minute easy pickled jalapeños)!
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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 jalapeño peppers will give the perfect amount of heat and make it more flavorful.
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 remove 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.)
Why This Recipe Works:
- Simple Ingredients: The ingredients required for making this delicious jalapeño cornbread are easily available at the grocery store (nothing fancy required!). In fact, you might even have most of them on hand already!
- Easy to Make: All you need to do is to mix the dry ingredients with the wet ingredients to get a homogeneous batter, into which you fold the chopped jalapeños and then bake! It’s a very simple recipe and anyone can make it!
- Totally Gluten-Free and Dairy-Free: The best part is that this jalapeño cornbread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can still enjoy it.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free jalapeño cornbread.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Cornmeal: You can either buy store-bought cornmeal or learn how to make cornmeal in just minutes!
- Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch and potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as it will lead to a much denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients better together. If your gluten-free flour blend doesn’t, make sure to add 1/4 teaspoon of xanthan gum to it.
- Sugar: I used light brown sugar, but you may also use white sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not cause your blood sugar to spike).
- Baking Powder: In this recipe, baking powder is the leavening agent that helps the batter to rise. If you have Celiac disease or a gluten-intolerant, make sure to use certified gluten-free baking powder.
- Milk: I used my 5-minute homemade almond milk in this recipe but you can also use any other non-dairy milk (such as cashew milk, rice milk, or soy milk) in the same quantities. Alternatively, if you are not lactose-intolerant, you may also use normal milk if you prefer.
- Eggs: The eggs help to bind the ingredients together and gives the batter rise. I personally have not tried making this gluten-free jalapeño cornbread without eggs, so I don’t know how it will turn out. However, if you are allergic to eggs or simply want to make this recipe completely vegan and egg-free, you may try using aquafaba or an egg replacer, or flax eggs (if you do make it without eggs, please let me know how it goes in the comments below, I’d love to know!).
- Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. Alternatively, you may use another vegetable oil such as avocado oil, olive oil, or melted coconut oil. If you are not lactose-intolerant, feel free to use melted butter instead.
How to Make Gluten-Free Jalapeño Cornbread (Step by Step):
1. Preheat and Line
Preheat oven to 375F and line a 11″ x 7″ rectangle baking dish or 8″ x 8″ square baking dish with parchment paper.
2. Whisk Dry Ingredients
In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, sugar, salt, and baking powder together.
3. Add Wet Ingredients to Form Batter
Add in the cashew milk, eggs, and melted coconut oil to the large bowl with the dry ingredients and whisk well until you get a thick and homogeneous pale yellow mixture.
4. Fold in Chopped Jalapeños
Add half the amount of chopped fresh jalapeños and mix well until they are evenly distributed in the batter.
5. Transfer Batter to Baking Dish
Spoon batter into the prepared parchment-lined square baking pan and sprinkle the rest of the chopped jalapeños evenly on top of the batter.
6. Bake Until Ready
Bake the batter for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool Completely Before Slicing
Allow the cornbread to cool completely at room temperature before removing it from the dish and slicing into squares.
Dish by Dish Tips/Tricks:
- How to Handle the Jalapeño Peppers: While chopping the spicy jalapeños, 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 it 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 for just the right amount of kick. 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 spicy peppers 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.
- Make Muffins Instead: If you prefer, you can also make jalapeño cornbread muffins by dividing the batter evenly between a regular 12-cup muffin tin, and then bake for 20 to 15 minutes at 350F.
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 as a snack or with a drizzle of honey, this jalapeño cornbread is also the perfect side dish to soups, chili, and even curries or stews.
Here are some recipes 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)
Recipe FAQs:
To store any leftover cornbread, place the gluten-free jalapeño cornbread in an airtight container and store in the fridge for up to 5 days.
Yes you can! To freeze, place the cornbread in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat frozen cornbread in the oven at 350F for 10 minutes before eating or serving.
Other Gluten-Free 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)
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Gluten-Free Jalapeño Cornbread (Dairy-Free)
- Total Time: 50 minutes
- Yield: 8 portions 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 1 1/4 cup cornmeal
- 3/4 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your flour blend already has it)
- 1/3 cup light brown sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 1/3 cup unsweetened almond milk
- 2 large eggs, beaten
- 1/2 cup sunflower oil
- 1/4 cup chopped green jalapeño peppers (quantity depends on how much heat you like)
Instructions
- Preheat and Line: Preheat oven to 375F and line a 11″ x 7″ rectangle baking dish or 8″ x 8″ square baking dish with parchment paper.
- Whisk Dry Ingredients: In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, sugar, salt, and baking powder together.
- Add Wet Ingredients to Form Batter: Add in the cashew milk, eggs, and melted coconut oil, and whisk well until you get a thick and homogeneous pale yellow mixture.
- Fold in Chopped Jalapeños: Add half the amount of chopped jalapeños and mix well until they are evenly distributed in the batter.
- Transfer Batter to Baking Dish: 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 Until Ready: Bake the batter for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool Completely Before Slicing: Allow the cornbread to cool completely before removing it from the dish and slicing into squares.
Notes
Cornmeal: You can either buy store-bought cornmeal or learn how to make cornmeal in just minutes!
Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch and potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as it will lead to a much denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients better together. If your gluten-free flour blend doesn’t, make sure to add 1/4 teaspoon of xanthan gum to it.
Sugar: I used light brown sugar, but you may also use white sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not cause your blood sugar to spike).
Baking Powder: In this recipe, baking powder is the leavening agent that helps the batter to rise. If you have Celiac disease or a gluten-intolerant, make sure to use certified gluten-free baking powder.
Milk: I used my 5-minute homemade almond milk in this recipe but you can also use any other non-dairy milk (such as cashew milk, rice milk, or soy milk) in the same quantities. Alternatively, if you are not lactose-intolerant, you may also use normal milk if you prefer.
Eggs: The eggs help to bind the ingredients together and gives the batter rise. I personally have not tried making this gluten-free jalapeño cornbread without eggs, so I don’t know how it will turn out. However, if you are allergic to eggs or simply want to make this recipe completely vegan and egg-free, you may try using aquafaba or an egg replacer, or flax eggs (if you do make it without eggs, please let me know how it goes in the comments below, I’d love to know!).
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. Alternatively, you may use another vegetable oil such as avocado oil, olive oil, or melted coconut oil. If you are not lactose-intolerant, feel free to use melted butter instead.
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.
Storing/Freezing: To store, place the gluten-free jalapeño cornbread in an airtight container and store in the fridge for up to 5 days. To freeze, place the cornbread in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat frozen cornbread in the oven at 350F for 10 minutes before eating or serving.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Appetizers
- Method: Baking
- Cuisine: American
Keywords: jalapeño cornbread
How much oil, ots not listed in the ingredients!
Hi Hannah, thanks for catching that! I’ve just added the amount of oil to the ingredients list – it should be 8 tablespoons of melted coconut oil 🙂 Hope you enjoy the cornbread! Have a great weekend ahead!
Hi Felicia,
Wow, this is something I have not tried, i.e. adding chilly to my batter for baking into bread. Really interesting!
The closest comparison I can get in SG is the Indian vadai which is usually eaten together with a green chilly – a snack which Daddy loves.
I am thinking of recommending this for him to try it as a different variation (baked) compared to his current vadai which is deep fried.
Thanks for sharing this with us.
Sending you love from home,
Mum
★★★★★
Hi mummy, jalapeño cornbread is very common in the US, but not common in Asia so that’s probably why you haven’t heard of it 🙂 now that you mentioned vadai, it makes me wish I have it here to eat!! 🙂