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    Home » Recipes » Recipes

    Published: Nov 21, 2018 · Modified: Nov 28, 2020 by Nisha · This post may contain affiliate links · 12 Comments

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

    190 shares
    Jump to Recipe

    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

    Recipe Card

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

    Vegetarian, Gluten-Free.
    5 from 6 votes
    By: Nisha
    Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It's not your traditional cornbread, but savory, slightly sweet, with a kick.
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Servings 16 squares
    Calories 192 kcal
    SaveSaved! Pin Print

    Ingredients
      

    Dry

    • 1 cup oat flour gluten-free, if need be*
    • 1 cup cornmeal
    • ½ teaspoon baking soda
    • 2 teaspoon baking powder
    • ½ teaspoon salt

    Wet

    • 2 eggs
    • 1 cup buttermilk
    • 3 tablespoon pure honey
    • ½ cup butter melted

    Add Ins

    • 1 ½ cups sharp cheddar divided
    • 3 tablespoon 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 tablespoon scallions, and 1 ¼ cups of cheddar. Reserve ¼ cup of cheddar for later.
    • Mix, but DO NOT OVER MIX!
    • Pour the batter into a baking tray.
    • Top with a few scallions and ¼ 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: 192kcalCarbohydrates: 17gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 48mgSodium: 315mgPotassium: 105mgFiber: 2gSugar: 4gVitamin A: 368IUVitamin C: 2mgCalcium: 137mgIron: 1mg
    Course Sides
    Cuisine American
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

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    190 shares

    Reader Interactions

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      Recipe Rating




    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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

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