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Gluten-free Cheesy Jalapeño Cornbread Skillet

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

  • 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!)

  • Author: Rachel

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