This sweet and savory cheddar jalapeño cornbread tastes like the real deal even though it’s actually corn-free. You see, I love corn but it doesn’t love me back, so I limit my intake to the occasional movie night with popcorn. Like this basic cornbread recipe, it’s pretty much mistake-proof and goes perfectly with homemade chili, Instant Pot chicken soup, buffalo wings and zesty shrimp creole.
It even compliments breakfast dishes like these breakfast sausages and maple syrup. Although it packs a lot of flavor, it’s not too spicy for my four-year-old – I just make sure to thoroughly de-seed the jalapeños and remove the internal stem before chopping.
If you’ve had jalapeño cornbread before, you know it’s delicious, but it’s even better with cheese! Something magical takes place when you pull apart a slice of cornbread and the melted cheese stretches into delightful cheesy strings.
Slightly sweet? Check. Spicy and savory? Check. Melty and Cheesy? Check. This recipe basically checks all the best flavor boxes.
Also, quick note: Although sharp cheddar is recommended because it makes the flavor of the jalapeños pop, you can use whatever you have on hand. I’ve tried this jalapeño cornbread recipe with both mozzarella and muenster, and both were polished off up in no time.
Jalapeño Cornbread Recipe
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 large eggs
- 1 tbsp raw honey
- 1 tbsp apple cider vinegar
- 6 oz shredded sharp cheddar cheese (about 2 1/4 cups shredded)
- 1/3 cup jalapeno (de-seeded and minced)
Instructions
- Preheat your oven to 350F.
- Place the almond flour, baking soda and salt in a medium bowl and stir to combine.
- In a separate bowl, add eggs, honey, apple cider vinegar, cheese and jalapeno and stir together.
- Pour the liquid into the almond flour mix and stir until well-combined.
- Spread batter evenly in a well-greased 8-9 inch pie plate or 2.75 quart casserole dish. Bake for 25 minutes, or until a knife comes out clean.
Nutrition
Look forward to trying this one, but “2 ounces sharp cheddar cheese, (about 2 1/4 cups shredded) ”
Can that be right?
Oops! Thank you for catching that – no idea how that happened but it should have said 6 ounces.
Cool…thanks!
So would you say it tastes “corny” or “cornbread-y”?? Just wondering…
Is this cornbread meant to have no corn in it or did I miss that part? Ads sometimes confuse what I am reading when on the phone rather than a computer.
It’s really a faux cornbread that is similar in taste and texture for people who don’t do well with corn.
Great recipe, however it’s not Paleo. I am paleo and cheese isn’t part of this way of eating. Primal diet allows for dairy.
Cheese makes everything better! But can this be called Cornbread? Looks great. I am going to have to try this one out 😉
It’s really a faux cornbread that is similar in taste and texture for people who don’t do well with corn.
Hello Heather,
Thank you so much for the cornbread recipe! My husband is diabetic and we try to eat a healthier diet every chance we get. Your site has a wealth of information. What a blessing you are to each and everyone of us. Would you happen to know the carb count on your cornbread? I just try to keep count if they are available, Thank you again. Blessings to you.
Catherine
Hi Catherine, I’m not sure but you may be able to find out using a nutrition calculator like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
So! I made it. And we like it!
We are a houseful of bakers and eaters and taste testers and cooks and conversion style kitchen thinkers! We hardly ever make anything exactly according to a recipe and always use what is available that will still “do the job!’’
Yet, I know everything we “create” has its roots in someone else’s efforts and time and trial and error in the kitchen. And I am grateful for that.
Thanks to you as well! My daughters and I often are sending each other something from your site!! We have made your recipes before and I feel if you lived near me, I would enjoy you and your family so much! I have 7 kids and homeschool and eat very creatively and clean except for my indulgent splurges with baking. But for 25 years we have been a no white sugar, no white bread, no dairy, no white flour home. Plus, lots of raw veggies and big salads, and kids in the kitchen daily! (Lately though, dairy is back in our house! Yay!!)
The boys are sitting at the table now scarfing down your Almond Jalapeño Cheddar bread! So good! Impressively Gluten Free thanks to your resourcefulness in the pantry!
We want to try it without the Vinegar, wondering how this will affect the soft texture you accomplished with no flour…have you already tried it this way?
This is just wonderful! I’ve been lacking a good-for-you and tastes-good recipe for GF cornbread for I don’t know how long… THANK YOU!
Greeeaat!!!! Looks so Yummy! Keep cooking delicious foods 🙂
Hi. I would like to try this with organic corn — what, if any, changes should I make if I sub the almond flour with corn meal? Thank you
I haven’t tested this recipe with cornmeal so I’m not sure, sorry.
I made it and it’s just fabulous!
A new favorite in our household! I can’t digest corn or gluten with iOS that’s a godsend!!!
Thank you for sharing this amazing recipe!!!!
Is the honey for sweetness or for the bit of extra liquid? I would like to try this but I am keto so no honey for me, I can do without the sweetness. Other than that you have a perfect keto recipe here.
Thanks
It’s for flavor. You can leave it out. 🙂
I’m looking forward to trying this recipe. How far in advance could it be made before serving? Thanks so much!!!
I’m not sure, sorry. We always eat it right out of the oven and leftovers don’t last long. 🙂