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Gluten-free Cheesy Jalapeño Cornbread Skillet

January 6, 2021

Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.

UMM you guys. Calling all of my jalapeño lovers out there. And I’m going to assume 100% of us love cornbread because….CORNBREAD IS THE BEST!

I am so excited to share this recipe with you guys. Mainly because it tastes so flipping good. But also because this is one of the recipes I started testing in November and today is finally the day to share it with you guys.

This is one of those recipes that pairs so well with your favorite chili or soup recipe. And it is made with all gluten-free and nut-free ingredients. And has the best flavor and consistency. I also use butter or ghee here usually and it makes it so much more flavorful than oil would.

I love that this recipe comes together in just 30 minutes. And you can also even nix the jalapeño if you aren’t into spice. I make this for Ezra a lot with no jalapeño in it and he loves it so much! I usually reheat it in the oven or in the microwave and smear a little ghee on top and it is a damn dream. Every single bite I am in heaven when eating this.

Let us know if you guys make this recipe at home! I can’t wait to hear what you guys think.

Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.

What ingredients you need to make this easy gluten-free CHEESEY cornbread skillet:

  • Egg
  • Non-dairy milk
  • Butter – melted and cooled or you can use ghee too or oil but butter or ghee is my go-to
  • Organic cornmeal
  • Coconut sugar
  • Gluten-free oat flour – I don’t recommend another flour here that I personally have tested but spelt flour is a great option!
  • Shredded cheddar cheese – or any cheese
  • Cooked corn – from can or you can cook frozen corn!)
  • Jalapeño – chopped with seeds removed

How to make a healthier cornbread skillet:

  1. Preheat oven to 350 degrees and grease a 9-10 inch cast iron skillet or baking dish with a little butter, ghee or oil
  2. In a large bowl, mix together egg, milk and butter
  3. Mix in cornmeal, coconut sugar, flour, baking powder, garlic powder and sea salt until full combined
  4. Mix in cheese and corn and jalapeño then add batter to skillet and bake in oven for about 30-35 minutes (or until edges are golden!)
  5. Slice and enjoy with your favorite chili or on its own

A few of my other favorite savory comfort food kind of recipes:

The Best Healthy Buffalo Chicken Dip (Whole30)

The Easiest Healthy Mac & Cheese (gluten-free)

Crispy Baked Buffalo Cauliflower Wings (vegan, Whole30)

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.

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Gluten-free Cheesy Jalapeño Cornbread Skillet

Gluten-free Cheesy Jalapeño Cornbread Skillet made with all nut-free ingredients. A delicious and easy healthier cornbread skillet ready in just 30 minutes.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 8 slices 1x

Ingredients

Scale
  • 1 egg (I haven’t tested flax egg)
  • 1 cup non-dairy milk
  • 3 tablespoons butter, melted and cooled
  • 1 cup organic cornmeal
  • 1 tablespoon coconut sugar
  • 1/2 cup gluten-free oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 cup shredded cheddar cheese
  • 3/4 cup cooked corn (from can or you can cook frozen corn!)
  • 1 jalapeño, chopped with seeds removed

Instructions

  1. Preheat oven to 350 degrees and grease a 9-10 inch cast iron skillet or baking dish with a little butter, ghee or oil
  2. In a large bowl, mix together egg, milk and butter
  3. Mix in cornmeal, coconut sugar, flour, baking powder, garlic powder and sea salt until full combined
  4. Mix in cheese and corn and jalapeño then add batter to skillet and bake in oven for about 30-35 minutes (or until edges are golden!)
  5. Slice and enjoy with your favorite chili or on its own

Notes

*Store leftovers in 5 days in fridge. Or you can freeze for 2 months! Do not store on counter or they will get moldy easily (cheese problems!)

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