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Gluten Free Skillet Jalapeno Cornbread

Super moist and flavorful skillet jalapeño cornbread that is gluten free and dairy free. Whip this up to go with a big bowl of paleo chili!
Course Side Dish
Cuisine American
Diet Dairy Free, Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 227kcal
Author Lauren
Cost $7.23 / 60¢ PER SERVING

Ingredients

  • ½ cup + 2 tablespoons avocado or olive oil
  • ¾ cup almond or cashew milk
  • 2 large eggs
  • 1 ¼ cups yellow cornmeal
  • 1 cup gluten free all-purpose flour*
  • ¼ cup honey
  • 1 ½ teaspoon baking powder
  • 1 teaspoons salt
  • ½ teaspoon baking soda
  • 2 cups fresh corn kernels (2 ears)
  • 2 jalapeños seeded and diced

Instructions

  • HEAT THE SKILLET: Preheat the oven to 450 F. Pour 2 Tablespoons avocado oil into a 10" heatproof skillet and place in the oven. Heat until the oil is very hot.
  • MIX THE DRY INGREDIENTS: Meanwhile, in a small mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Stir the dry ingredients until well blended.
  • COMBINE THE WET INGREDIENTS: In another medium mixing bowl, whisk the almond milk, syrup, and eggs with the remaining avocado oil.
  • FINISH THE BATTER: Pour the dry ingredients into the wet ingredients and stir until just mixed. Fold in the corn and jalapeños to evenly distribute throughout the batter.
  • PREPARE THE HOT SKILLET: Reduce the oven temperature to 400 F. Remove the skillet from the oven and pour off any excess oil. Pour the batter into the hot skillet and return it to the oven.
  • BAKE AND SERVE: Bake the cornbread 20-25 minutes or until it is golden brown. A toothpick inserted into the center will come out clean. Cool the cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut it into wedges.

Notes

  • GLUTEN FREE FLOUR: If your brand of gluten free all purpose flour blend does not contain xanthum gum, add ½ teaspoon of xanthum gum or additional baking powder
  • FOR SPICIER CORNBREAD: keep the seeds in the jalapeño

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 264mg | Fiber: 1g | Sugar: 8g