Wheat Free Classic Jalapeño Cornbread

Total time45 min

Prep time15 min

Cook time25 min

Golden cornmeal batter gets a spicy kick from finely diced jalapeños and a savory boost from sharp, melty cheddar folded right in. The whole thing bakes in a preheated cast iron skillet, which gives the edges that signature crackly, caramelized crust while the center stays tender and moist. Buttermilk keeps the crumb soft and just a little tangy, balancing the heat from the peppers with a rich, sizzled finish. It comes together in one skillet with minimal fuss, and the deep golden top makes it as good to look at as it is to eat. Cut into wedges and serve warm alongside chili, barbecue, or a pot of beans for a cornbread that holds its own. This one is a great fit for a wheat free spread, no matter the occasion.

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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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