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A plate of cornbread with butter and honey

Cheddar Jalapeno Cornbread (gluten-free, high altitude option)

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 16 pieces
Calories 166 kcal

Ingredients

  • 1 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
  • 1 cup cornmeal
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1/3 cup butter (or coconut oil), melted
  • 1/2 cup maple syrup (or honey)
  • 1 cup milk of choice
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1-2 jalapenos, finely diced (with the seeds removed)

High Altitude Adjustment (for 5,000-8,000 ft): Reduce baking powder to 2 tsp.

Instructions

  1. To begin, preheat your oven to 400 and line a 9x9 pan with parchment paper, with two sides sticking out for easy removal.

  2. In a small mixing bowl, add your flour, cornmeal, salt and baking powder and stir them together.

  3. In a large mixing bowl, add your butter, maple syrup, milk and eggs and whisk them together.

  4. Pour your dry ingredients into your wet ingredients and whisk them together till well combined.

  5. Add your cheese and jalapeno to the bowl and gently fold them into your cornbread batter.

  6. Pour the batter into your pan and bake in the oven for 20-22 minutes, or till the top is set and springy to touch and a toothpick inserted comes out clean.

  7. Let cool, then remove the cornbread and cut it into 16 pieces. Devour!

Recipe Notes

Store your cornbread in a container in your fridge, for up to one week.