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Three stacked pieces of jalapeño cheddar cornbread with green herb flecks rest gracefully against a dark background on a wooden surface, adorned with scattered autumn leaves.
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5 from 6 votes

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Sides
Cuisine: American
Servings: 16 squares
Author: Nisha Kapur

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.
    The oven control panel displays a baking temperature of 125°F for preparing Baked Eggplant Spinach Rollatini, with the time set to 6:21 PM. It offers options such as cook time, delay start, rapid preheat, settings/clock, and timer.
  • Grease a 8" or 9" inch
  • Chop the jalapeno and scallions, grate the cheddar cheese. Set aside.
    Chopped green onions and jalapeño in measuring cups, with a bowl of shredded cheddar cheese, are ready on the cutting board—all set for whipping up a delicious Jalapeno Cheddar Cornbread.
  • In a small pan, melt half a cup of butter (or 1 stick).
    A dollop of butter melts smoothly in a stainless steel pan on the stove, setting the stage for a batch of jalapeno cheddar cornbread.
  • Combine all the dry ingredients in a large bowl.
    A glass bowl on a marble countertop holds the dry ingredients, including flour and baking powder, for a spicy Jalapeno Cheddar Cornbread.
  • In a medium bowl, combine the wet ingredients.. eggs, buttermilk and honey.
    Pouring milk into beaten eggs in a glass bowl, with a fork ready for mixing, next to a cutting board holding chopped herbs and ingredients for jalapeno cheddar cornbread, all on a marble countertop.
  • Mix well.
    A bowl of yellow batter for jalapeno cheddar cornbread sits with a metal spoon on a white surface, accompanied by a wooden cutting board and knife.
  • 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.
    Melted butter cascades into a bowl of creamy jalapeno cheddar cornbread mix on the kitchen counter, with a spoon and chopped parsley adding the perfect finishing touches.
  • Now add the wet ingredients to the dry while mixing at the same time. DO NOT OVER MIX!
    Melted butter is being poured from a bowl into a larger one containing dry ingredients for jalapeno cheddar cornbread, with a spoon resting inside.
  • 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.
    A glass bowl brims with shredded cheese, chopped green onions, and diced green peppers, eagerly awaiting to become a savory jalapeno cheddar cornbread mix.
  • Mix, but DO NOT OVER MIX!
    A bowl of jalapeno cheddar cornbread batter mixed with chopped green onions and shredded cheese, complemented by a metal spoon resting on the side.
  • Pour the batter into a baking tray.
    Thick batter studded with jalapeno and cheddar is being poured from a bowl into a rectangular baking pan on a pristine white countertop.
  • Top with a few scallions and 1/4 cup of cheddar cheese on top.
    Baking dish with unbaked Jalapeno Cheddar Cornbread batter, topped with shredded cheddar cheese and chopped green onions.
  • 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.
    A square pan filled with uncooked jalapeno cheddar cornbread casserole is placed on the middle rack inside an illuminated oven, ready to be baked.
  • Done! Cut into 12 or 16 pieces. I prefer 16 since this cornbread is rich.
    A square pan of freshly baked jalapeno cheddar cornbread sits on the stovetop, topped with melted cheese and chopped green onions.

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