This recipe for Gluten-Free Cheddar Jalapeno Cornbread is a total FAIL SAFE recipe! Why? First, because of a secret ingredient that really gets the cornbread off to the races and second, the cheddar cheese and spicy jalapenos put it completely over the top!
Who doesn't love some cornbread muffins?
There's just nothing else like it!
That texture from the cornmeal gives cornbread a fantastic mouthfeel; the cheese and japapeno combo in the recipe gives a fun twist on the original; and they taste soooo good right outta the oven (with melted butter or honey!)
And on top of all that: what's better than making cornbread muffins completely from scratch??
A shortcut, my friend. A no-fail way to make the BEST cheddar jalapeno corn bread muffins EVER: use a premix💃
Enter: Bob's Red Mill Gluten Free cornbread mix!
❣️Why you'll love this recipe
So like I was telling you, this is fool-proof recipe for cornbread muffins.
Why? Because it starts with a package of Bob's Red Mill Gluten Free cornbread mix!
Bob's Red Mill Cornbread is great on it's own but getting the cheddar and jalapenos in there really jazz it up.
(Did I just say "jazz it up"??)
My apologies.
Alright, let's just make cheddar jalapeno cornbread muffins!
Jump to:
📝Ingredients
Here's what you'll need to make this cheddar jalapeno cornbread:
- 1 package Bob's Red Mill Gluten Free cornbread mix
- Almond milk at room temperature
- Melted butter
- Eggs
- Honey
- Jalapenos
- Sharp cheddar cheese
- Whole corn kernels
See recipe card for quantities.
🔪Instructions
Here's the high level steps for making these cheddar cornbread muffins:
Preheat your oven to 375 degrees. Prep a muffin tin. Add the milk, butter, eggs, and honey to a large mixing bowl and use an electric mixer to combine.
Add the cornbread mix and combine until no lumps.
Lastly, fold in the jalapenos, corn, and cheddar cheese
Mix until all ingredients are combined well.
Scoop the batter into each muffin cup, up to about 3/ 4 of the way to allow space to rise. Top with optional diced or sliced jalapeno.
Bake the muffins in the oven for about 20 minutes. The tops should be lightly golden brown.
Remove the muffins from the oven, and let them rest for about 5-10 minutes before you remove them from the tins.
💃Variations
Want a loaf of cornbread instead of cornbread muffins? No problem! Bake the cornbread in a 9x9 loaf pan instead.
Baking time will be a bit longer so keep an eye on the loaf.
Remove from the oven when you can smell the cornbread, the top is browning and an inserted toothpick comes out clean.
Let cool before removing from the pan.
🥡Storage and Leftovers
The cheddar jalapeno cornbread muffins will be good for up to 3 days. Keep them in an air-tight container on the counter.
You can also freeze these cornbread muffins for up to 3 months.
Top Tip
With gluten-free baking in general, this is my biggest tip: after you combine the wet and dry ingredients, let it all SIT. Allowing the baking powder and baking soda time to activate before putting everything in the oven tends to help with rising.
Hope you love this recipe for cheddar jalapeno cornbread❣️
~April
🙋♀️More Gluten-Free Muffin Recipes
📖 Recipe
Cheddar Jalapeno Cornbread Recipe (gluten-free)
Ingredients
- 1 package Bob's Red Mill Gluten Free cornbread mix
- 1 ½ cups almond milk at room temperature
- ½ cup melted butter
- 2 eggs at room temperature
- 1 tablespoon honey
- 2 jalapenos seeded and chopped
- 1 cup sharp cheddar cheese shredded
- 1 cup whole corn kernels
- 1 sliced or diced jalapeno optional topping
Instructions
- Preheat your oven to 375 degrees. Use a silicone muffin pan or grease a regular muffin tin and set aside.
- Add the milk, butter, eggs, and honey to a large mixing bowl and use an electric mixer to combine. Add the cornbread mix and combine until no lumps.
- Lastly, fold in the jalapenos, corn, and cheddar cheese, and mix until all ingredients are combined well.
- Scoop the batter into each muffin cup. When filling the muffin cups, only fill them up about ¾ of the way to allow space to rise. Top with optional diced or sliced jalapeno.
- Bake the muffins in the oven for about 20 minutes. The tops should be lightly golden brown.
- Remove the muffins from the oven, and let them rest for about 5-10 minutes before you remove them from the tins.
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