Fresh corn, jalapeños and sharp cheddar bring bright, savory flavor to this simple gluten-free jalapeño cheddar cornbread.
This easy, vegetarian cornbread celebrates fresh summer corn and melts of cheddar with a gentle jalapeño kick. It’s naturally gluten free when made with a certified gluten-free flour blend. The batter comes together quickly and bakes into a golden, cheesy skillet cornbread that’s excellent alongside salads, seafood, soups or grilled meats. The recipe yields about 8 slices and takes roughly 40 minutes total (10 minutes prep + 30 minutes baking).
Ingredients
- 1 cup Premium Gold gluten-free flour (or another 1:1 gluten-free all-purpose blend)
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cumin
- ¼ cup granulated sugar
- ¼ cup butter, melted and cooled
- 2 large eggs
- 1 cup milk (dairy or a neutral plant-based milk)
- 2 ears fresh corn, kernels removed (or about 1 to 1¼ cups frozen/canned, drained)
- 2 jalapeños, minced (remove seeds for milder heat)
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat the oven to 400°F (200°C). If using a cast iron skillet, place it in the oven to warm while you prepare the batter; otherwise, grease an 8×8-inch square baking dish or a similar-size pan.
- In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, cumin and sugar until evenly combined.
- In a smaller bowl, whisk the melted and cooled butter with the eggs and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing—the batter should be thick but pourable.
- Fold in the fresh corn kernels, minced jalapeños and 1/2 cup of the shredded cheddar cheese, combining gently so the mix stays airy.
- Transfer the batter to the prepared skillet or baking dish and smooth the top with a spatula. Sprinkle the remaining 1/2 cup of cheddar evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cornbread to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes and tips for best results:
- Jalapeño heat: To reduce heat, remove the ribs and seeds before mincing. For more spice, leave seeds in or add a pinch of cayenne.
- Fresh vs. frozen corn: Fresh summer corn gives the best texture and flavor, but frozen (thawed) or canned (drained) corn will also work well.
- Cast iron skillet: Baking in a preheated cast iron skillet yields a crisp edge and slightly caramelized bottom—great for serving straight from the pan.
- Muffin version: To make muffins, divide the batter among 12 lined muffin cups and bake for 15–20 minutes until a toothpick comes out clean.
- Checking doneness: Because gluten-free products can brown faster, check the center with a toothpick rather than relying on color alone.
Serving suggestions and pairings:
This cornbread pairs beautifully with a fresh corn salad, grilled or roasted fish such as lemon-herb salmon, or hearty soups like taco soup and green chile chicken enchilada soup. It also shines alongside roasted vegetables or a crisp green salad for a lighter meal.
Storage and reheating:
- Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
- Reheat slices in a 350°F (175°C) oven for 8–10 minutes until warmed through, or microwave individual slices for 20–30 seconds.
- For longer storage, freeze wrapped slices for up to 2 months; thaw overnight in the refrigerator before reheating.
This gluten-free jalapeño cheddar cornbread is an approachable, flavorful side that’s easy to adapt. Use it to brighten summer dinners or to add a cheesy, spicy note to your favorite fall soups and stews.
