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Gluten Free Cheesy Jalapeno Cornbread Recipe

Gluten Free Cheesy Jalapeno Cornbread Recipe

disclosure

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) (if you don’t find it in your local store check Abe’s Market or Amazon)
  • 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 Рyes, its that good!

 

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