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Birds Eye View: gluten-free jalapeño cheddar cornbread in a cast-iron skillet with white enamel. One slice is missing and a metal cake lifter is in its place. A wedge of cheddar and 2 green jalapeños are on the counter.

Gluten-Free Jalapeño Cheddar Honey Cornbread

Heather King
Gluten-Free Jalapeño Cheddar Honey Cornbread is baked in a skillet for a soft, fluffy inside and perfectly crisped outside. This homemade cornbread has the perfect combination of sweet honey and cornmeal, savory cheddar cheese, and just-the-right-amount of spicy jalepeño.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Bread, Side Dish
Cuisine American, Mexican
Servings 12 servings
Calories 257 kcal

Equipment

  • 12-inch oven-safe skillet (See cook times for various baking dishes in the "Notes" section.)

Ingredients
  

  • 1 cup gluten-free one-for-one replacement flour that contains xanthan gum ( I used King Arthur Gluten-Free Measure for Measure Flour)
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup honey
  • 2 large eggs
  • 1 cup milk
  • ½ cup melted butter
  • 1 cup shredded cheddar cheese (approximately 4 ounces)
  • ¼ cup jalapeño, diced (approximately 1 large or 2 small jalapeños)
  • cooking spray or oil (check for gluten-free, note: Pam Baking Spray contains wheat flour)

Instructions
 

  • In a large bowl, add gluten-free flour, cornmeal, baking powder, baking soda, and salt. Use a whisk to stir the dry ingredients until they are well-combined.
  • In a medium mixing bowl, beat eggs and honey. Then, whisk in milk and melted butter.
  • Add the wet mixture to the dry ingredients, and whisk until combined. Stir in shredded cheddar and diced jalapeño. Let the batter rest for 20 minutes, so the gluten-free flour and cornmeal have time to hydrate.
  • While the batter is resting, preheat the oven to 400℉. Grease a 12-inch skillet with oil or gluten-free cooking spray.
  • Bake at 400℉ for approximately 18-23 minutes until a toothpick inserted in the center comes out clean. (For muffins or other baking dishes, see baking times in the notes section below.)
  • Let it cool for five minutes before slicing. Serve warm with honey and butter or alongside a bowl of your favorite chili.

Notes

Spicy: This recipe is kid-friendly and low heat. Feel free to double the jalapeños if you want more heat.
Baking Times (ready when a toothpick comes out clean):
  • 10-inch skillet: 22-27 minutes 
  • 12-inch skillet 18-23 minutes
  • 8×8 baking pan: 23-28 minutes
  • 12-count muffin tin: 16-20 minutes
Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. 

Nutrition

Calories: 257kcalCarbohydrates: 31gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 59mgSodium: 434mgPotassium: 121mgFiber: 2gSugar: 13gVitamin A: 423IUVitamin C: 2mgCalcium: 163mgIron: 1mg
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