- 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.
Cornmeal: Here’s my recipe for how to make cornmeal in just minutes.
Gluten-Free 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