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Gluten-Free Cheddar Jalapeno Cornbread

Two stacked squares of moist Gluten-Free Cheddar Jalapeno Cornbread topped with melted cheese and chives.
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Bake a moist and flavorful gluten-free cornbread featuring sharp cheddar cheese and spicy jalapeños. This recipe uses a standard gluten-free all-purpose blend.

Ingredients

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  • 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 cup sharp cheddar cheese, shredded
  • 1/2 cup fresh jalapeños, seeded and minced (use more or less based on heat preference)
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). Grease and lightly flour (with GF flour) an 8×8 inch baking pan or a 9-inch cast iron skillet.
  2. In a large bowl, whisk together the gluten-free flour blend, cornmeal, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese and minced jalapeños until they are evenly distributed throughout the dry ingredients.
  4. In a separate medium bowl, whisk together the milk, melted butter, and eggs until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  6. Pour the batter into the prepared pan or skillet.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a less spicy cornbread, remove all seeds and white pith from the jalapeños before mincing.
  • To make this recipe dairy-free, substitute the milk with unsweetened almond or soy milk and use a dairy-free cheddar alternative.
  • If your GF flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients for better structure.

Nutrition

Find it online: https://afripaket.com/gluten-free-cheddar-jalapeno-cornbread/