Jalapeño Cornbread is the best recipe for homemade cornbread and is loaded with bites of sweet kernel corn, diced jalapeños, and a hint of honey. This healthy side dish is simple to make and can easily be made gluten-free and vegan, too!
Jalapeño Cornbread Recipe for a Party!
Since making this jalapeño cornbread the first time, it has been made MULTIPLE times since!
And one of those times even consisted of quadrupling the batch so we could take it to a birthday party for 40+ people.
This homemade side dish is not only super simple to make, but it is also SO stinking perfectly…
and the BEST gluten-free cornbread recipe you’ll ever find.
The BEST Gluten Free Cornbread
Yes. I most definitely just said GLUTEN-FREE.
So for all of you Celiac’s and gluten intolerant people out there you can rejoice in knowing that this recipe is for YOU!
And for any of you that do not happen to be avoiding gluten – no worries. I’ll give you a simple substitution in the recipe.
Is it Gluten-Free?
No, cornbread is not always gluten-free since flour is one of the main ingredients.
Cornbread is traditionally a mixture of cornmeal (gluten-free), flour (not gluten-free), milk, eggs, and butter or oil.
In order to make a gluten-free cornbread, you will need to use a gluten-free all purpose flour like the one used in this recipe.
All of the other ingredients found are traditionally free of gluten and safe for Celiacs.
The ingredients needed for bread are relatively easy to find and you probably already have most of them in your pantry or refrigerator.
- Cornmeal – This is the main ingredient in cornbread. Medium grind cornmeal is the best to use, but coarse or more fine cornmeal can be substituted for it.
- Flour – Another main ingredient in this bread recipe. A gluten-free 1-to-1 blend can be used or regular all purpose flour if you are OK with gluten.
- Butter – Butter gives a wonderful flavor and also makes it super moist.
- Milk – Almond milk, cashew milk, or soy milk can be used if you are allergic to dairy. However, regular milk or even buttermilk are often the milks used in most commercial or restaurant recipes.
- Eggs – These help bind the cornbread together and prevent it from being too crumbly.
- Honey – Often optional, but gives a subtle sweetness.
- Jalapeños – If you want a little kick, these are a great addition!
- Sweet Kernel Corn – Also optional, but they add a nice texture to the bread.
Best Type of Cornmeal to Use
Cornmeal is simply corn that has been ground into a meal, or flour. You can find it either fine, medium, or coarse ground.
While experimenting with this homemade cornbread recipe, I discovered that different types of cornmeal do better when making cornbread.
Medium ground cornmeal is the best type of cornmeal to use when making this quick bread. If you use fine or coarse ground you will need to adjust the amount of liquid and flour you use accordingly.
How to Make
Cornbread is much like other quick bread recipes in that the basic steps consist of whisking together the dry and wet ingredients separately and then combining them together.
- Preheat oven to 350 degrees.
- Whisk together dry ingredients in one large bowl.
- Separately, whisk together the wet ingredients.
- Combine wet and dry ingredients and stir until just combined.
- Add any additions (jalapeños, corn, cheese, etc.)
- Bake in preheated oven for 30-35 minutes.
Substitutions to Make
Are you gluten-free? Use a gluten-free 1-to-1 flour in place of regular all purpose flour to make this recipe gluten-free.
Want to make it vegan? Use 2 flax eggs and coconut oil in place of the butter for a vegan recipe.
Not a fan of spice? Simply leave out the jalapeños or just use one.
Want to make this a Mexican cornbread recipe? Add 1/2 cup of shredded cheddar cheese or a Mexican cheese blend.
How do I know when cornbread is done baking?
The cornbread will be done baking when the edges are browned slightly and the top begins to crack. It should not jiggle at all in the middle when you shake the baking dish.
How do I store?
Store in an airtight container at either room temperature or in the refrigerator.
How long will it last?
Homemade cornbread can be stored at room temperature for up to 2-3 days or in the refrigerator for 4-5 days.
What to Serve with Cornbread?
Cornbread is an American classic recipe and will taste great when served alongside chicken, beef, or chili recipes.
You might enjoy these main dishes with this cornbread recipe:
Homemade Honey Jalapeño Cornbread Recipe
Jalapeño Cornbread is the best recipe for homemade cornbread and is loaded with bites of sweet kernel corn, diced jalapeños, and a hint of honey. This healthy cornbread recipe is simple to make and can easily be made gluten-free and vegan, too!
- 1 cup cornmeal medium grind
- 1 cup flour gluten-free 1-to-1
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs whisked
- 6 Tbsp. butter melted
- 1 cup milk cashew or almond
- ¼ cup honey
- 2 jalapeños finely diced
- ½ cup corn canned
Preheat oven to 350 degrees.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
In a separate large bowl whisk together eggs, butter, milk, and honey.
Add wet ingredients to dry ingredients and stir by hand until just combined.
Mix in diced jalapeños and corn.
Spray an 8 x 8-inch or a 9 x 9-inch baking dish with cooking spray. Pour cornbread batter into the dish and spread until smooth.
Bake cornbread in preheated oven for 30-35 minutes or until the top begins to crack and the edges are slightly browned.
Serve cornbread with butter or honey and enjoy!