Gluten Free Cheesy Jalapeno Cornbread Recipe

Years ago anytime I would make chili, I would ALWAYS make cornbread, but when I started eating gluten free that tradition kind of fell by the wayside – until today!! Why did I need to give up my favorite cornbread recipe? Thanks to Pamela’s Gluten Free Cornbread mix, I don’t!!

This is REALLY simple – are you ready?

Gluten Free Cheesy Jalapeno Cornbread Ingredients:

• Pamela’s Baking Mix – Gluten Free Cornbread Mix (16 oz)
• 1/4 cup melted butter
• 2 eggs beaten
• 1 can of corn – your choice – whole kernel or creamed corn (just double check that it is gluten free)
• 1 small can of chopped green chiles or diced jalapenos (I went with the chiles today since they are bit milder)
• 1 cup shredded cheddar or pepper jack cheese

How to make it:

• Preheat your oven to 400 degrees and grease a 9×9 pan, muffin tins or a cast iron skillet – what ever you have.
• In a mixing bowl combine all the ingredients in whatever order you want. Mix until the batter is moist all the way through – still a bit lumpy is good.
• Cook in 400 degree oven for 30 minutes or until golden brown on the top and around the edges.
• Enjoy!!

I made this about an hour ago, and honestly, it was so good, I just had to share this recipe with you right away.  I think I will be enjoying the leftovers for breakfast – yes, its that good!