Gluten Free Jalapeño Cheddar Cornbread
Total time45 min
Prep time15 min
Cook time25 min
4.8(12)
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Learn more →Ingredients
8 servings
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
Chef's tipChoose 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
- 1 cup buttermilk
- 2 large eggs
- 4 tbsp unsalted butter, divided
- 1 ½ cups shredded sharp cheddar cheese, divided
- 3 medium jalapeños, seeded and finely diced (about ⅓ cup), divided
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats, for at least 10 minutes.
- 2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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