Looking for a spicy spin on gluten-free cornbread? Try this Jalapeno Cornbread.
Cornbread has always been one of those comfort foods for me, something I can eat all year long and every time I do I feel nostalgic. It’s warm and delicious and if you have an oven and a skillet it really couldn’t be easier to make.
Making cornbread looks differently for everyone — you have the people who love a really sweet and dense cornbread and others who want a savory and crumbly cornbread. I’m in the camp that prefers a more dense texture, moist, and slightly sweet flavor. There are so many different ways to make a delicious cornbread, and we’re not saying any is better or worse, but after years of experimenting, this is the recipe that continues to impress.
Whether you are whipping it up to serve with dinner or pack it up to take to a friends house for a weekend potluck, it’s something that everyone will love and enjoy.
I love to make a big pan of cornbread while meal prepping and batch cooking so I can keep enjoying it throughout the week. It heats up really well either in the oven or in a skillet and tastes good any time whether you’re eating a quick snack or with your breakfast.
What’s great about this recipe is how versatile it can be. If jalapeño peppers are too spicy for your taste, try something else like bell peppers or sundried tomatoes. There’s really no “wrong” answer when you’re making cornbread, just use what you think would taste good! I also have my all-time favorite cornbread recipe in the Nutrition Stripped Cookbook, if you don’t already have a copy of my cookbook, then check it out here.
