Gluten Free Classic Jalapeño Cornbread

Total time45 min

Prep time15 min

Cook time25 min

Golden cornmeal forms the hearty base of this skillet cornbread, studded with diced jalapeños for a slow-building kick and pockets of melted sharp cheddar throughout. Eggs and buttermilk keep the crumb rich and moist, while a hot cast iron skillet coated in melted butter gives the edges that irresistible deep-golden crust. Every wedge comes out with a tender interior and a satisfying crisp bottom, thanks to that sizzling butter-and-skillet trick. It's a fantastic pick for a gluten free table, whether you're serving it alongside chili or eating it warm, straight from the pan, with a little extra butter melting on top. The cheddar and jalapeño combo means it's plenty flavorful on its own, no toppings required.

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Ingredients

8 servings

1 ½ cups yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp baking powder
1 tsp fine salt
1 tbsp granulated sugar
2 large eggs
1 cup buttermilk
4 tbsp unsalted butter, divided
2 jalapeños, seeded and finely diced
1 cup sharp cheddar cheese, shredded

Instructions

1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.

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