🌽 Gluten-Free Jalapeño Cheddar Cornbread
Intro
This sweet and spicy gluten-free cornbread is the perfect side dish for chili, roast chicken, or pulled Mexican beef. With just the right balance of heat and cheese, it’s a fun twist on classic cornbread that everyone will love.
📝 Description
This recipe uses a blend of finely ground gluten-free cornmeal and gluten-free flour to create a soft, cake-like texture. Jalapeños bring a mild kick, while shredded cheddar (or pepper jack) cheese adds richness. It bakes up golden and fluffy, and it’s just as good straight from a cast-iron skillet as it is from a simple baking pan.
🧑🍳 Ingredients
- Nonstick cooking spray
- 1 cup gluten-free cornmeal (113 g)
- 1 cup gluten-free all-purpose flour (142 g)
- ¼ cup granulated sugar (56 g)
- 3 tsp baking powder
- ½ tsp salt
- 1 cup milk (226 g)
- 2 large eggs (113 g out of shell)
- ⅓ cup vegetable oil (65 g)
- 2 large jalapeño peppers, diced (about ¾ cup)
- 1 cup shredded cheddar or pepper jack cheese (85 g)
🔪 Instructions
- Heat the oven & prep pan
Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan with nonstick spray. - Mix the batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs, and oil. Stir until smooth. Fold in jalapeños and shredded cheese. Spread batter evenly into prepared pan. - Bake & cool
Bake for 20 minutes, or until a tester inserted in the center comes out clean. Place pan on a wire rack and let cool 20 minutes before slicing.
📌 Notes & Variations
- Spice level: For more heat, keep the jalapeño seeds. For milder flavor, scoop them out.
- Cheese options: Use cheddar for classic flavor, or pepper jack for an extra kick.
- Skillet version: Heat an 8-inch cast-iron skillet while the oven preheats. Grease it, add batter, and bake for about 18 minutes.
- Muffins: Scoop into 12 lined muffin cups. Bake about 18 minutes.
- Freezing: Cool completely, wrap tightly, and freeze for up to 2 months.
⭐ Serving Suggestions
Serve warm with a bowl of chili, roasted meats, or as part of a Tex-Mex meal.
Gluten-Free Jalapeño Cornbread Muffins
Description
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Ingredients
Instructions
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Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
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Preheat the oven to 375°F (190°C) 🔥.
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Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
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Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
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Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
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Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
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Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
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Serve hot ♨ and enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
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