Can’t beat sweet with heat! This Gluten-Free Honey Jalapeno Cornbread is a must this fall.
Sweet or savory?
C’mon – I know you have opinions on this. And opinions that are likely as strong as your feelings about oatmeal raisin cookies vs oatmeal chocolate chip cookies (I’m team raisin all the way!) or the results of the recent election results (too soon?).
While it’s no secret that I will always pick a sweet over a savory (except when these waffles are in the running), and therefore no surprise that sticky sweet cornbread would be my absolute JAM, I have a bit of another wrench to throw into the equation: heat.
To me, sweet cornbread without another flavor element is, well, just plain sad. And when we’re talking cornbread – only of my ultimate weaknesses – there is NO room for sad. To add a little pizazz and HEAT to the ol’ run-of-the-mill sweet cornbread goodness, there is only one way to go: jalapeños.
While this cornbread does have a nice little kick to it, it’s not overwhelming – promise! I used 3 small jalapeños (seeds removed!) for this recipe – about 3 Tablespoons – and I think even the heat-averse people in your life will agree that it is just the right amount.
As always though, feel free to alter the amounts to your personal preference. No heat tolerance but still want some pizazz? Try only adding 1-2 jalapeños. Not happy with heat unless you are getting smacked in the face? Up the amount to 4 jalapeños. But for me, 3 is juuuuust right and I think you’ll agree.
My other secret weapon for the ultimate sweet and spicy cornbread: using Pamela’s Products Cornbread and Muffin Mix. It’s the ultimate. Seriously.
Sure, I could whip up a batch from scratch, but why bother when Pamela’s has the lock down on the best gluten-free cornbread mix out there? (Trust me – I’ve tried almost every one on the market!). Plus, you know I’m all about quick and easy these days, so why fuss when I can have the most moist, tender gluten-free cornbread in existence with a fraction of the time and effort?
Do yourself a favor and run to the store to grab a few bags of the mix for your thanksgiving feast, and then thank me later 😉
Speaking of thanksgiving, you absolutely need this gluten-free Honey Jalapeño Cornbread as part of your spread. Sure, jalapeños may not be a typical ingredient in thanksgiving dishes, but these are guaranteed to be the talk of the dinner. Trust me on this one!
Better yet – make a double batch and use one to make an epic gluten-free cornbread stuffing. I made some the other day and mind=blown. Again, jalapeños might not seem like they jive with traditional stuffing seasonings, but I assure you that they add a unique depth of flavor that just works and will leave all of you guests in awe and begging for more.
Team savory, even YOU will be swayed to team sweet the second this gluten-free honey jalapeño cornbread hits your lips. Bet you’ll even add a big drizzle of honey on top, too 😉
- 1 package Pamela's Products Cornbread & Muffin Mix
- 8 Tablespoons Dairy-Free Butter, melted and cooled
- ½ cup honey
- 1 cup almond milk (or other milk or milk substitute)
- 2 eggs
- 3 Tablespoons finely chopped Jalapeno, seeds removed
- Preheat oven to 375 degrees F. Spray a 8x8 baking pan with cooking spray.
- In a large bowl, mix melted butter, honey, almond milk, and eggs until thoroughly combined.
- Add the cornbread mix to the wet ingredients, mixing well, then fold the chopped jalapeno into the batter and let the batter rest for 10 minutes.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until golden brown and baked through.
This recipe was developed in partnership with Pamela’s Products. All opinions are 100% my own!
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