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Cheesy Jalapeno Cornbread (Gluten Free)
This pairs great with chili or barbeque and has lots of options for dietary restrictions!
Course:
Side Dish
Servings:
12
servings
Ingredients
1/2
cup
gluten free all purpose flour
1
cup
almond flour
1.5
cup
cornmeal
1/4
cup
cane sugar
2
tsp
baking powder
1
tsp
baking soda
1
tsp
kosher or sea salt
1.5
cup
milk of choice
almond, coconut, whole milk, etc.
2
tbsp
maple syrup
2
eggs
beaten
6
tbsp
butter
melted; see note for DF
1
jalapeno
diced
1
cup
cheddar cheese
or dairy free cheese
Instructions
Preheat oven to 375 degrees F. Line or grease a 9x9 in casserole dish or 10 inch cast iron skillet.
Mix together the flours, cornmeal, sugar, sea salt, baking powder, and soda together in a medium bowl.
Stir in the milk and maple syrup.
Incorporate the beaten eggs into the batter. Mix everything well.
Stir in the melted butter.
Fold in the jalapenos and cheese. Pour batter into the prepared casserole dish.
Bake for about 30 minutes, or until edges start to brown and a toothpick comes out clean.
Notes
Use melted vegan butter or coconut oil in place of butter if fully dairy free.