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Homemade Gluten Free Jalapeno Cheddar Cornbread

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Cuisine American, southern


  • 12 inch cast iron skillet


  • 1 jalapeno, seeded and diced
  • 1 1/2 cup yellow corn meal
  • 1 cup gluten free flour
  • 3 tsp baking powder
  • 1 1/2 cup grated cheddar cheese
  • 1 1/4 cup buttermilk
  • 1/3 cup butter
  • 1/3 cup honey
  • 2 eggs
  • salt


  • Preheat your oven to 400 F degrees.
  • Take your 12 inch cast iron skillet and spray it with cooking spray, and coat lightly with cornmeal to prevent the cornbread from sticking.
  • In a large mixing bowl, combine your dry ingredients (cornmeal, flour, baking powder and salt) and mix until combined.
  • Add in grated cheese and diced jalapenos. Mix until there is an even coat on the cheese and jalapenos.
  • In a separate mixing bowl, whisk together the buttermilk, eggs, honey and butter.
  • Mix the liquid mixture with the dry mixture. Mix until combined. Pour into the cast iron skillet. Top with extra jalapenos and cheese if desired.
  • Bake for 25 minutes or until a toothpick can be stuck in the center and come out clean.
  • Top with butter, serve and enjoy!
Keyword cornbread