Jalapeno and Cheddar Cornbread Recipe

Name: Jalapeno and Cheddar Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, plus additional for topping; 1 cup gluten-free all-purpose flour blend; 1 cup finely ground cornmeal; 1 tablespoon superfine sugar; 2 teaspoons gluten-free baking powder; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 2/3 cup buttermilk; 2 large eggs plus 1 large egg white, lightly beaten; 1 cup grated cheddar cheese; 1/2 cup canned creamed corn; 3 small green onions, thinly sliced; 2 to 3 jalapeno chiles, seeded, deveined and finely chopped

Servings: persons

1 tablespoon unsalted butter, plus additional for topping
1 cup gluten-free all-purpose flour blend
1 cup finely ground cornmeal
1 tablespoon superfine sugar
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chiles, seeded, deveined and finely chopped

1
Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter.
2
If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish.
3
Set the skillet or dish aside.
4
Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
5
In a small bowl, mix the buttermilk and eggs together well.
6
Fold the wet ingredients into the dry ingredients to thoroughly mix.
7
Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
8
Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top.
9
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
10
Leave to cool in the pan or dish a few minutes before slicing and serving while warm.
11
Photograph by Con Poulos

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, plus additional for topping, 1 cup gluten-free all-purpose flour blend, 1 cup finely ground cornmeal, 1 tablespoon superfine sugar, and more.

Yes, Jalapeno and Cheddar Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jalapeno and Cheddar Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions