Irresistible Gluten-Free Cornbread Recipe with Jalapeño Honey

The smell of sweet, buttery cornbread fresh out of the oven is enough to make anyone’s mouth water. Add a dollop of creamy jalapeño honey butter on top, and we’re talking about a whole new level of indulgence. This irresistible gluten-free cornbread recipe has been a staple in my kitchen for years, and trust me—it’s a total game-changer. Whether you’re hosting a dinner party, prepping for a family barbecue, or craving some comfort food, this cornbread will quickly become your go-to.

I first created this recipe when I was experimenting with gluten-free baking. Honestly, gluten-free bread can be tricky—it’s too easy to end up with something dry and crumbly. But after plenty of trial and error (and a few failed batches), I finally nailed it. This cornbread is moist, fluffy, and full of sweet and savory flavor. The jalapeño honey butter takes it over the top, adding just the right amount of spice and sweetness. You’ll find yourself slathering it on everything!

Perfect for pairing with chili, soups, or even just a simple salad, this recipe is versatile and easy to make. Plus, it’s gluten-free, so everyone can enjoy it without worry. Let’s dive into the details and get baking!

Why You’ll Love This Recipe

• Gluten-Free Goodness: Whether you have celiac disease or are just cutting back on gluten, this recipe is safe and delicious for everyone.
• Sweet and Spicy Flavor: The jalapeño honey butter is the perfect complement to the slightly sweet cornbread. It’s an irresistible combo!
• Quick and Easy: This recipe comes together in under 40 minutes, making it ideal for weeknight dinners or last-minute gatherings.
• Perfect Texture: Say goodbye to dry, crumbly gluten-free bread—this one is soft and moist with a tender crumb.
• Customizable: You can easily tweak this recipe to suit your preferences—add cheese, corn kernels, or even bacon for a fun twist.
• A Crowd Favorite: I’ve served this cornbread to family, friends, and even picky eaters—it’s always a hit.

What makes this recipe stand out is its unique combination of flavors and textures. The sweet, buttery cornbread is balanced perfectly with the kick of jalapeño and the sweetness of honey. Plus, it’s a healthier take on classic cornbread, so you can enjoy it without guilt.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a gluten-free cornbread that’s bursting with flavor. Here’s what you’ll need:

• Gluten-Free Cornmeal: Look for medium-ground cornmeal for the best texture.
• Gluten-Free All-Purpose Flour: A blend containing xanthan gum works best for binding.
• Baking Powder: Helps the cornbread rise and gives it a fluffy texture.
• Baking Soda: A little extra lift for that perfect crumb.
• Salt: Enhances the flavor of the cornbread.
• Eggs: Large eggs, room temperature.
• Milk: Use whole milk or a non-dairy alternative like almond or oat milk.
• Honey: Adds a natural sweetness to the cornbread.
• Unsalted Butter: Melted, for richness and moisture.
• Fresh Jalapeño: Finely diced, for a kick of heat in the butter.
• Honey: A few tablespoons for the jalapeño honey butter.
• Butter: Softened, for the honey butter base.

If you want to get creative, you can add shredded cheese, canned corn kernels, or even chopped green onions to the batter for extra flavor and texture. For those who prefer a milder taste, you can use less jalapeño or swap it for a pinch of chili flakes.

Equipment Needed

You don’t need any fancy equipment to make this cornbread recipe. Here’s what you’ll need:

• Mixing Bowls: One for dry ingredients and one for wet ingredients.
• Whisk: To combine the ingredients smoothly.
• 9-inch Cast-Iron Skillet: My favorite for making cornbread—it gives a crispy edge!
• Rubber Spatula: For folding the batter gently.
• Measuring Cups and Spoons: Accuracy is key for baking.

If you don’t have a cast-iron skillet, a regular baking pan will work fine—just grease it well before adding the batter. For the honey butter, a small bowl and spoon are all you need to mix it up.

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven to heat up.
2. Mix the dry ingredients: In a large mixing bowl, whisk together 1 cup (120g) gluten-free cornmeal, 1 cup (140g) gluten-free all-purpose flour, 1 tablespoon (15g) baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
3. Combine the wet ingredients: In a separate bowl, whisk 2 large eggs, 1 cup (240ml) milk, and ¼ cup (60ml) honey. Slowly whisk in ¼ cup (60ml) melted butter until smooth.
4. Mix the batter: Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula. Be careful not to overmix—some lumps are okay!
5. Prepare the skillet: Carefully remove the preheated cast-iron skillet from the oven and grease it generously with butter or oil.
6. Bake the cornbread: Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Make the jalapeño honey butter: While the cornbread bakes, mix ½ cup (115g) softened butter, 2 tablespoons (30ml) honey, and 1 finely diced jalapeño in a small bowl until smooth.
8. Cool and serve: Let the cornbread cool for 10 minutes before slicing. Serve warm with a generous dollop of jalapeño honey butter.

Cooking Tips & Techniques

• Preheat your skillet properly: A hot skillet creates a crispy golden crust—don’t skip this step!
• Don’t overmix: Overmixing the batter can make the cornbread dense. Stir until just combined.
• Customize the heat: If you prefer less spice, remove the seeds and ribs from the jalapeño before chopping.
• Test for doneness: Insert a toothpick into the center of the cornbread—it should come out clean when it’s ready.
• Double the butter: If you’re serving a crowd, make extra jalapeño honey butter—it’s that good!

Variations & Adaptations

• Cheesy Cornbread: Add ½ cup (60g) shredded cheddar or pepper jack cheese to the batter for extra richness.
• Sweet Cornbread: Skip the jalapeño in the honey butter and add a sprinkle of cinnamon for a dessert-like treat.
• Vegan Cornbread: Use flaxseed meal mixed with water as an egg substitute and swap the dairy for plant-based milk and butter.
• Extra Texture: Stir in ½ cup (80g) canned corn kernels for a pop of sweetness and crunch.
• Low-Carb Option: Replace the gluten-free flour with almond flour and increase the eggs by one for extra binding.

Serving & Storage Suggestions

This cornbread is best served warm, straight from the skillet, with the jalapeño honey butter melting into every bite. Pair it with a hearty bowl of chili, a fresh salad, or enjoy it as a standalone snack with a cup of tea. For a fun twist, try serving it alongside grilled meats at your next barbecue.

To store leftovers, wrap the cornbread tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days at room temperature or up to a week in the fridge. You can also freeze individual slices for up to 3 months—just reheat them in the oven or microwave before serving.

Nutritional Information & Benefits

Here’s a quick look at the nutritional benefits of this gluten-free cornbread:

• Calories: Approximately 200 calories per serving.
• Protein: Packed with protein from the eggs and butter.
• Fiber: Gluten-free cornmeal provides a good dose of fiber.
• Low Allergen: Gluten-free and easily adaptable for dairy-free diets.
• Healthy Fats: Honey and butter provide energy and flavor.

Plus, jalapeños are loaded with vitamin C and antioxidants, making this sweet and spicy butter not just delicious but also nutritious!

Conclusion

If you’re looking for a gluten-free recipe that’s easy, delicious, and sure to impress, this cornbread with jalapeño honey butter is it. It’s the kind of comfort food that warms you up from the inside out, and the spicy-sweet butter elevates it to a whole new level of indulgence.

Give this recipe a try and make it your own—add your favorite mix-ins or adjust the spice level to suit your taste. I promise it’ll be a hit at your next get-together or even just a cozy night in.

Did you try this recipe? I’d love to hear your thoughts, so feel free to leave a comment or share your own adaptations below. And don’t forget to save this recipe for later—it’s one you’ll want to make again and again!

FAQs

Can I make this cornbread ahead of time?

Yes! You can bake the cornbread a day in advance and wrap it tightly in plastic wrap. Reheat it in the oven before serving for that fresh-out-of-the-oven taste.

How spicy is the jalapeño honey butter?

The spice level depends on how much jalapeño you use and whether you leave the seeds in. For a milder version, remove the seeds and ribs before dicing.

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if gluten isn’t a concern. The texture will remain just as delicious.

What’s the best way to store leftover jalapeño honey butter?

Store leftover butter in an airtight container in the fridge for up to a week. Let it soften at room temperature before serving.

Can I freeze the cornbread?

Absolutely! Slice the cornbread and store the pieces in an airtight container or freezer bag for up to 3 months. Reheat in the oven or microwave when ready to enjoy.

Print