Cheddar Jalapeno Cornbread Recipe (gluten-free)
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!
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Servings: 18 muffins
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.
Notes
Notes: The cornbread serves great with butter or honey.
If you prefer not to make muffins, use a 9” x 9” pan instead.
Nutrition Facts
Cheddar Jalapeno Cornbread Recipe (gluten-free)
Amount per Serving
Calories
93
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
38
mg
13
%
Sodium
116
mg
5
%
Potassium
38
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
295
IU
6
%
Vitamin C
3
mg
4
%
Calcium
74
mg
7
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
93
Nutrition Facts