Gluten Free Jalapeño Cheddar Cornbread


3 Cups Gluten Free Flour

1 Cup Cornmeal

1/4 Cup Sugar

2 Tablespoon Baking Powder

2 Teaspoon Kosher Salt

2 Cup Milk

3 Extra Large Eggs, Slightly Beaten

1/2 Pound Melted Butter

8 Ounces Extra Sharp Cheddar Cheese, Grated , Divided

1/2 Cup Chopped Green Onions, White & Green Parts Plus Extra For Garnish Approximately 3

3 Tablespoon Seeded And Minced Jalapeño Peppers – I Use Pickled Jalapeño Peppers


Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine flour, cornmeal,sugar, baking powder and Kosher salt.

In a separate bowl, combine the milk, eggs and butter.

With wooden spoon, combine flour and egg mixture, until most lumps are dissolved.


Mix in 2 cups of grated cheese with green onions and Jalapeño peppers.

Pour batter into a lightly greased 9 x 13 inch baking pan.

Sprinkle rest of cheese and green onions.

Bake 30-35 minutes.

This is an awesome bread, great with chilli, stews or soups.

Serves 12

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