Golden, tender squares of cornbread get their signature crumb from a blend of fine yellow cornmeal and gluten free flour, so the texture stays satisfyingly hearty without any wheat in the mix. Buttermilk, eggs, and melted butter keep the batter rich and moist, with a touch of honey rounding out the flavor with a subtle sweetness that plays perfectly against the heat. Diced jalapeños and a generous fold of shredded cheddar run throughout every bite, while an extra scattering of cheese on top bakes into that irresistible golden, slightly crisp crust. Baked in a simple 8x8 pan until the edges pull away and the center sets clean, this cornbread slices into nine sturdy squares perfect for serving alongside chili, soup, or barbecue. It's a genuinely solid pick for a wheat free table, delivering all the classic cornbread comfort with real kick from the peppers and cheese.
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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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