Steve’s Gluten-Free Jalapeno Cornbread



Serving size

1/8 pie
45 Minutes

This recipe can easily be multiplied but you’ll need multiple pans. Cover cooled cornbread with foil and store on the counter for up to 3 days.

Steve’s Gluten-Free Jalapeno Cornbread


1 Tbsp. Unsalted butter
1 1/4 cup Yellow cornmeal
1/2 cup Rice flour, brown
1/4 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
2 large Egg(s)
1 3/4 cup Reduced fat buttermilk (about; see instructions)
2 Tbsp. Honey
2 pepper Jalapeno pepper (stemmed, seeded, and finely diced)


Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.

Mix all dry ingredients in a large bowl.

In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.

Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.

Pour the cornbread batter into the melted butter in the skillet.

Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This gluten-free cornbread doesn’t taste any different from cornbread made with wheat flour. We added a touch of honey for sweetness and some jalapenos for a spicy kick.

"But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."

Jeremy Jackson, Actor