Recipe courtesy of Jessie Lagasse Swanson and Jilly Lagasse

Jalapeno and Cheddar Cornbread

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min


1 tablespoon unsalted butter, plus additional for topping

1 cup gluten-free all-purpose flour blend

1 cup finely ground cornmeal

1 tablespoon superfine sugar

2 teaspoons gluten-free baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

2/3 cup buttermilk

2 large eggs plus 1 large egg white, lightly beaten

1 cup grated cheddar cheese

1/2 cup canned creamed corn

3 small green onions, thinly sliced

2 to 3 jalapeno chiles, seeded, deveined and finely chopped


  1. Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
  2. Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
  3. In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
  4. Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
  5. Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


4 Reviews

Erica B.

I followed the recipe completely (I bake gluten-free on many occasions, and so have my own all-purpose mix. My cornbread turned out tasty and moist. You can't do a straight, one-for-one replace of all-purpose flour with a gluten-free mix. It sounds plausible that the reverse is also true. While I wouldn't recommend running out to buy the GF ingredients, if you already bake GF, this is a great cornbread recipe to try.

See All Reviews