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Jalapeño slices on top of the best cornbread recipe.
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Homemade Honey Jalapeño Cornbread Recipe

This loaded Jalapeño Cornbread recipe is perfectly moist and is easy to make vegan and gluten-free! Serve this healthy bread with a hot bowl of chili or tangy BBQ chicken.

Course bread, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 180 kcal
London Brazil

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate large bowl whisk together eggs, butter, milk, and honey.
  4. Add wet ingredients to dry ingredients and stir by hand until just combined.
  5. Mix in diced jalapeños and corn.
  6. 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.
  7. Bake cornbread in preheated oven for 30-35 minutes or until the top begins to crack and the edges are slightly browned.
  8. Serve cornbread with butter or honey and enjoy!

Recipe Notes

  • To Store: Seal in an airtight container. Keep at room temperature for 2-3 days, on in the refrigerator for up to 5-7 days.
  • To Freeze: Wrap individual pieces in wax paper and place in an airtight freezer-safe container for up to 4-6 months.
Nutrition Facts
Homemade Honey Jalapeño Cornbread Recipe
Amount Per Serving
Calories 180 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 284mg12%
Potassium 159mg5%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 266IU5%
Vitamin C 3mg4%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.