This cornbread bakes up golden and tender, studded with melty pockets of sharp cheddar and just enough diced jalapeño to give every square a little kick. The batter comes together quickly with cornmeal for that classic gritty-sweet crumb, a touch of honey for warmth, and a buttermilk base that keeps things moist without any density issues. A generous layer of cheese on top toasts into a slightly crisp, golden crust as it bakes, while the interior stays soft and pillowy. It's an easy one-pan side that pairs perfectly with chili, soup, or barbecue, and it's a solid pick for a vegetarian table. Cut into nine squares, it's shareable, satisfying, and gone fast.
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Learn more →9 servings
Preheat the oven to 400°F (205°C). Grease an 8x8-inch baking pan with butter or nonstick spray.
In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, baking soda, and salt until evenly combined.
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