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4 from 4 votes

Jalapeño Cornbread Recipe

This sweet & savory cheddar jalapeño cornbread tastes like the real deal even though it's actually corn-free. It's light, fluffy & pretty much mistake-proof.
Servings 8
Calories 2595kcal
Author Heather Dessinger



  • 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.


Calories: 2595kcal | Carbohydrates: 82g | Protein: 124g | Fat: 212g | Saturated Fat: 51g | Cholesterol: 833mg | Sodium: 3101mg | Potassium: 484mg | Fiber: 31g | Sugar: 30g | Vitamin A: 2980IU | Vitamin C: 35.6mg | Calcium: 1913mg | Iron: 14.8mg