Gluten-Free Cheesy Jalapeno Cornbread (Grain Free)

Oh, yes, I did say Gluten-Free Cheesy Jalapeno Cornbread. Well, technically, it’s not cornbread. This recipe is grain free. Made without cornmeal. But it tastes like cornbread. Cheesy cornbread. With jalapenos.

The best recipes often evolve from casual mentions by friends and gfe reader input in regard to existing recipes. “Hey, what if you added this?” Or “I decided to use a baking dish versus a muffin tin.” As well as a need to use ingredients that we have on hand. “How can we use these jalapenos?” And a desire to have a recipe that works just as well with the dairy-free version of ingredients as the dairy-full ones because some family members eat dairy free. Yep, this recipe is equally wonderful when made with dairy-free cheese!

Anyway, all those things are the case with this truly delicious, “we-simply-can’t-stop-eating-it” Cheesy Jalapeno Cornbread.

We’d cut one reasonably-sized square, savor every crumb from that slice, and then after waiting a few minutes—sometimes a very few minutes—we’d go back for more. We’d use the sharp metal spatula to cut off just a little bit more. And we’d repeat that action over and over.

Honestly, it’s amazing that we made that first 8 x 8 pan of cornbread last as long as we did. For the record, we made it last three full days the first time I made it. By using that trusty spatula to slice off just a little bit more to complement our meal or to enjoy by itself for a snack. The “little bit more” spatula method doesn’t work as well with muffins of course so we’ll always be sticking with the pan version versus individual muffins. Plus, no need to mess up a muffin pan (or use paper liners if you or your people insist on them).

However, if you want to make this recipe as muffins, you certainly can. You’ll get about 9 muffins and you’ll need to bake them about 17 to 19 minutes. (I’ve included these instructiuons in the Notes section of today’s recipe as well.)

Now a word about these less than stellar photos of this slightly overcooked Cheesy Jalapeno Cornbread. I have literally withheld this recipe from you for years now because I kept thinking I would make it again and get some really good photos to share with you all. Maybe take some photos in daylight not under the glare of kitchen lights.

You know … blog-worthy photos. Ha. It’s simply not going to happen. As the old saying goes, perfect is the enemy of the good. These photos and my descriptions will have to suffice.

This cornbread is a really good recipe and you all deserve it now. Go forth and make delicious gluten-free Cheesy Jalapeno Cornbread. If you singe it on the top a bit as I did, even better!

I’ve always thought that you, my gfe readers, appreciate photographs of recipes that look like something you’d actually make in your kitchen instead of requiring perfect cookbook photos anyway. Please prove I’m right!

Plus, after 17 years of blogging, I’m tired of holding out for perfect posts, perfect photos, etc. I’m going to commit to whittling down my “share on gfe” list even further and just get these recipes published so you all can enjoy them now!

More Gluten-Free Cornbread Recipes You’ll Want To Check Out

~ Basil Prosciutto Corn Muffins

~ The Best Cornbread Muffins

~ Classic Sweet Cornbread Muffins

~ Cornbread Waffles

~ Johnny Cake Muffins

~ Old School Cornbread (Great for Making Stuffing!)

~ Paleo Sweet “Cornbread” Muffins 

Gluten-Free Cheesy Jalapeno Cornbread Recipe (Grain Free)

Yield: about 9 slices

Gluten-Free Cheesy Jalapeno Cornbread (Grain Free)

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What could make cornbread any better? The addition of some shredded cheese and chopped jalapenos of course! Oh, and the fact that this recipe is not only gluten free but also grain free with an easy, equally delicious dairy-free option.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

• 1 cup blanched finely ground almond flour (I like Wellbee's)
• 1/3 cup coconut flour (I always sift my coconut flour before adding it to recipes because it can clump)
• 4 tsp grain-free baking powder (you only need to use grain-free baking powder if you’re on a grain-free diet; “regular” baking powder works just fine)
• 1 tsp sea salt
• 1/4 cup honey
• 3 large eggs
• 1/2 cup milk (I used dairy-free milk; see notes)
• 2 tbsp refined coconut oil, melted
• 2 jalapeno peppers, seeds and ribs removed, chopped
• ½ cup shredded cheddar cheese (dairy or non-dairy, for a dairy-free version, we have used Follow Your Heart cheddar cheese shreds---used in recipe in photos---or Violife cheddar cheese alternative)

Instructions

1. Preheat oven to 350F degrees and grease 8 x 8 (or 9 x 9) baking dish.
2. Whisk the almond flour, coconut flour, baking powder, and sea salt in a large mixing bowl.
3. Stir in eggs, honey, and milk and mix well. Add coconut oil and mix again.
4. Pour/spread batter evenly in greased baking dish.
5. Bake 25 to 30 minutes until lightly browned and inserted toothpick comes out clean.
6. Cool completely to properly set up.

Notes

This recipe was adapted from Cassidy Stauffer’s Paleo Sweet Cornbread Muffins.

You need to use finely ground almond flour, like Wellbee’s (my new favorite).

All types of dairy-free milk are acceptable in this grain-free recipe except for rice milk because it's grain based. (No worry if you're not grain free of course.) Personally, I prefer full-fat coconut milk in this recipe because of its thick texture and how well it blends with the other ingredients. Using full-fat coconut milk does not make this cornbread taste like coconut.

If you’d like to turn this Cheesy Jalapeno Cornbread into Cheesy Jalapeno “Cornbread” Muffins, you’ll get about 9 muffins and you should bake the muffins for about 17 to 19 minutes.

Important: It’s best to cool this cornbread completely before cutting but if you can’t wait—and I can’t blame you there!—just know that your cornbread will be a little crumbly while it’s still hot.

This pan of cornbread lasted three days for us and every day we thought it got even better!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Originally published January 17, 2026.

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