Gluten Free Jalapeño Cheddar Cornbread

Spicy, cheesy, and golden-edged, this cornbread hits every note you want from a crowd-pleasing side — and it comes together in a single bowl without any fuss. The base is built on fine yellow cornmeal and a trusted gluten free flour blend, so the texture stays tender and moist rather than crumbly or dense the way some wheat-free bakes can go. Buttermilk and melted butter keep things rich, while a touch of honey balances the heat from two seeded jalapeños folded right into the batter. A full cup of shredded cheddar gets split between the inside and the top, so you get pockets of melty cheese throughout and a gorgeous, slightly crispy layer on the surface. It bakes up in about 22 to 25 minutes and cuts cleanly into 9 squares — perfect for serving alongside chili, barbecue, or honestly just on its own. For anyone who's learned to read labels the hard way, using a dedicated gluten free flour here means you control exactly what goes in, no cross-contact worries from a bakery or boxed mix. This one is the kind of recipe you'll keep coming back to every time you need something that feels indulgent but takes almost no effort to pull off.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →