Gluten-Free Sweet Jalapeño Cornbread made with coconut flour and fresh jalapeno is a sweet bread with a hint of spice that everyone will enjoy.
I love coming with new recipes and things for my friends and family to enjoy. Even more when they have diet restrictions, as it allows me to play a little bit, taking recipes that I love and converting them into something they can eat.
Normally, we don’t eat gluten-free but recently while making some meals for a friend of two of my dear friends, I have had to bake this way. It is fun and I love it. This recipe is one of my favorites and a keeper.
I used coconut flour adding a touch of sweetness, I balanced this out with the spiciness of the jalapeno.
These flavors played well together and took an average cornbread and elevated it, not only will gluten-free eaters love it but everyone will enjoy this recipe.
Enjoy! XOXO San
How do you make Gluten-Free Sweet Jalapeño Cornbread?
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Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
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In a large bowl, combine coconut flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
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Bake in preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!
Looking for other cornbread recipes? Try these: Skillet Cornbread, Cornbread Stuffing, or this Cranberry Orange Cornbread Pound Cake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Gluten-Free Sweet Jalapeño Cornbread
Ingredients
- 1 cup coconut flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 5 eggs
- 1 cup milk
- 1/3 cup Pure Canola oil
- 1 jalapeno finely chopped (3 tablespoons)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine coconut flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!
the family is not BIG spice fans so I’d cut the amount of jalapeno’s down a bit –but this would make a great side dish for CHILI NIGHT!
Just take out the seeds and this will reduce the heat a ton. xo San
I love cornbread. Would love to try your recipe!
Hope you can soon, it is so good. xo San
Looks beautiful! I bet it’s wonderful! Here in Tx, jalapeno cornbread is a staple. My mom even makes jalapeno cornbread dressing at Thanksgiving.
I love food in TX!!! xo San
I’m not a cornbread fan but I’ve never had it with jalapeno, so maybe I would like it that way!
Hope you can try it soon. xo San
This is a beautiful dish. I’d love to try spicy cornbread!
Thanks Krystal! xo San
This looks so good. My husband would love it!
I love hot and spicy–and I also love bread! This sounds like it is right up my alley.
Yum! I absolutely love corn bread. And this one sounds great!
Thanks Catherine. xo San
That looks scrumptious, a must try!!
Love finding gluten-free recipes! This looks yummy!
Thanks Taralyn – xo San
This looks so delicious! I love a little spice!
Good luck that would be awesome. xo San
Hi Sandi! Thanks so much for sharing this at The Wednesday Roundup Link Party! I love this cornbread recipe with a kick!!!
Thanks for hosting, girl. xo San
I like cornbread but never thought to add a little something in it. I want to try this.
You’ll love it. xo San
I never tried sweet jalapenos! Yum!
This looks so easy and so delicious and I love cornbread! This will be perfect to serve when my daughter and her family come over as they are gluten free and I am always trying to find something new to bake for them. Thanks for sharing on Simple Supper Tuesday.
Great can’t wait for them to try it. xo San
I just love this spicy twist on cornbread. Thank you so much for joining us this week, at Simple Supper Tuesday.
Thanks Cindy for hosting. xo San
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