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November 21, 2018 12 Comments

Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

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Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It’s not your traditional cornbread, but savory, slightly sweet, with a kick.

My husband asked for Jalapeno Cornbread and I made Jalapeno Cheddar Cornbread instead.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

Jalapeno and cheddar, they just go hand in hand, and seriously, who doesn’t love cheese?
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

Truthfully speaking, my husband wasn’t all over this cornbread because it was too rich for him, however the next day he seemed to enjoy them more.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

I had a few friends try my cornbread, and while some loved it, others were hoping for a more sweet, cake-like consistency. We all have a different idea of what we envision cornbread to be like.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

There are times I prefer a savory and flavorful cornbread over sweet and cake-like.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

With that said, this Jalapeno Cheddar Cornbread is not for everyone. If you’re looking for a rich, dense, delicious, and indulgent cornbread, make this! If not, I’ll be making the sweet, cake-like cornbread this Thanksgiving, and hopefully, it will be blog-worthy.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

This Jalapeno Cheddar Cornbread is:

Rich
Hearty
Dense
Savory
Crumbly
Gluten-Free
Refined Sugar-Free
Indulgent
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)


Enjoy!
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

 

 More Thanksgiving Recipes!

  • Masala Mac & Cheese
  • Pumpkin Cake with Maple Cream Cheese Glaze
  • Apple Walnut Cake with Salted Caramel Frosting
  • Pumpkin Spice Hot Chocolate
  • Pumpkin Brioche Bread Pudding
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Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It's not your traditional cornbread, but savory, slightly sweet, with a kick.
5 from 6 votes
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course Sides
Cuisine American
Diet Vegetarian, Gluten-Free.
Servings: 16 squares
Calories: 192kcal
Author: Nisha

Ingredients

Dry

  • 1 cup oat flour gluten-free, if need be*
  • 1 cup cornmeal
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet

  • 2 eggs
  • 1 cup buttermilk
  • 3 tbsp pure honey
  • 1/2 cup butter melted

Add Ins

  • 1 1/2 cups sharp cheddar divided
  • 3 tbsp scallions extra for garnish
  • 2 jalapeno seeded and finely chopped

Instructions

  • Preheat oven to 400 degrees.
  • Grease a 8" or 9" inch
  • Chop the jalapeno and scallions, grate the cheddar cheese. Set aside.
  • In a small pan, melt half a cup of butter (or 1 stick).
  • Combine all the dry ingredients in a large bowl.
  • In a medium bowl, combine the wet ingredients.. eggs, buttermilk and honey.
  • Mix well.
  • Once slightly cool, slowly add the warm butter, and whisk at the same time. Don't add it all at once to avoid scrambling the eggs. Mix well.
  • Now add the wet ingredients to the dry while mixing at the same time. DO NOT OVER MIX!
  • Now add the additions... add the jalapeno, 3 tbsp scallions, and 1 1/4 cups of cheddar. Reserve 1/4 cup of cheddar for later.
  • Mix, but DO NOT OVER MIX!
  • Pour the batter into a baking tray.
  • Top with a few scallions and 1/4 cup of cheddar cheese on top.
  • Into the oven for 25-30 minutes at 400 degrees. After 25 minutes, if the cornbread requires more baking and the top is golden, cover with a foil and bake another 5 minutes.
  • Done! Cut into 12 or 16 pieces. I prefer 16 since this cornbread is rich.

Notes

* Oat Flour - if you don't care for a gluten-free cornbread, feel free to use All-Purpose Flour. This will ensure an even more delicious cornbread because it's AP White Flour and has gluten.

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 315mg | Potassium: 105mg | Fiber: 2g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

 

Previous Post: « Curry Roasted Butternut Squash Quinoa Salad (gluten-free, dairy-free, vegan option, healthy)
Next Post: Spicy Baked Turkey Tostadas (gluten-free) »

Reader Interactions

Comments

  1. SAlma says

    November 21, 2018 at 2:34 PM

    That looks so delicious, and i love the combo or jalapeños and cheese!

    Reply
    • honeywhatscooking says

      November 28, 2018 at 12:19 AM

      Thanks Salma. Me too. It’s so good! 🙂

      Reply
  2. Pam Williams says

    October 27, 2019 at 12:57 PM

    This looks delicious. Could you cook this in a cast iron skillet?

    Reply
    • honeywhatscooking says

      October 28, 2019 at 1:43 AM

      HI Pam. I believe so. I would just check the bake time sooner since it’s in a castiron.
      🙂

      Reply
  3. Shalini says

    November 18, 2019 at 11:31 PM

    Can this be stored in the freezer and if so, what’s best way?

    Reply
    • honeywhatscooking says

      November 19, 2019 at 12:54 AM

      Hi Shalini. You can go ahead and try it, but I don’t think they will be good after freezing. Cornbread is naturally crumbly, storing this in the freezer is only going to dry it up further. Hope that helps!

      Reply
  4. Rajvi Koradia says

    November 22, 2019 at 6:08 PM

    5 stars
    I made this for Diversity day celebration at my work and it turned out to be awesome.. I used all purpose flour instead of oat flour.. 🙂

    Reply
  5. Sapna Shah says

    November 28, 2019 at 11:28 PM

    5 stars
    Nisha, This bread is incredible. I did find a way to make it eggless! I used aquafaba and it held up great! I also made my own buttermilk, because I was lazy to go out and buy it, but I just put some lemon juice in milk. It was great and was a hit with my in-laws! I can’t wait to make one all for myself :D. I loved this recipe!

    Reply
  6. Payal says

    November 24, 2020 at 10:39 PM

    Can I make the batter a day ahead of time and then bake it the next day?

    Reply
    • honeywhatscooking says

      November 25, 2020 at 1:51 AM

      HI Payal, No, I wouldn’t do that. You should bake it the same day and immediately after the batter is ready.

      Reply
  7. Ritika says

    November 29, 2020 at 6:36 PM

    5 stars
    Thanks for this recipe! I followed your recipe exactly and it came out amazing. It was gone within a few mins of coming out of the oven.

    Reply
  8. Ruhee Rathod Sunga says

    December 12, 2020 at 8:35 PM

    5 stars
    This recipe is amazing. My family loved it and so did the hubby which is always wonderful. We had it alongside some spicy mexican inspired vegetarian chili.

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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