Gluten Free Jalapeno Cheese Cornbread

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Average Rating: 3 | Rated By: 1 users

This gluten free cornbread tastes delicious when served with warm soups or stews. Cornbread is especially popular when following a gluten-free diet because of its texture, flavour and diversity. I used jalapenos and cheese, but you can add olives, cranberries, sundried tomatoes or feta cheese, the list is endless for creating your personal cornbread. I recommend buying certified organic cornmeal for GMO-free


  • 1 cup cornmeal
  • 1 cup all-purpose gluten free flour (I used Artisan blend)
  • 1 Tbsp. baking powder
  • 1/2 teaspoon sea salt
  • 1 cup buttermilk
  • ¼ cup extra virgin olive oil
  • 1 Tbsp. agave nectar
  • 1 Tbsp. raw apple cider vinegar
  • 2 large eggs or you may use egg replacer equal to two large eggs
  • ½ cup grated cheddar cheese
  • 1 – 2 Jalapeno peppers (depending how spicy you want the cornbread), divided
  • Instructions

  • Preheat oven to 400 F
  • Line an 8 ½” x 4 1/2” loaf pan with parchment paper, or similar sized dish
  • In a large bowl, whisk dry ingredients to blend.
  • In a separate bowl whisk together buttermilk, olive oil, agave nectar, apple cider vinegar and eggs
  • To prepare jalapeno peppers, remove the seeds and chop into small pieces. Save some thin slices for the topping
  • Add cheese, chopped jalapenos and wet ingredients to dry ingredients and stir until batter is smooth
  • Pour batter into prepared pan and top with jalapeno slices
  • Bake for 30 – 35 minutes or until cornbread is golden brown and toothpick inserted comes out clean

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