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Jalepeno Corn Bread

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Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 234-235)

Gluten-Free Jalepeno Corn Bread: A spicy southwestern version of a good old-fashioned corn bread.

Buttermilk Jalepeno Corn Bread that delivers a lot of rich corn flavor — unmistakably corn, as is required for great cornbread! With a little heat that is offset with some sharp cheddar cheese, this cornbread is truly a wonderful addition to many meals.

Gluten-Free Recipe Card and Pictures

Gluten-Free Jalepeno Corn Bread
1	Cup Buttermilk
1	Cup Frozen Corn Kernels (thawed)
3	Tablespoons Honey
¼	Cup Vegetable Oil
3	Eggs
½	Jalapeño Pepper, Chopped (or, to taste)
1	Teaspoon Black Pepper
½	Teaspoon Salt
½	Cup Shredded Sharp Cheddar Cheese
1	Tablespoon Baking Powder
1⅓	Cups Cornmeal
⅓	Cup White Rice Flour
¼	Cup Glutinous Rice Flour

Serves Eight.

Baker’s Tip

Best served warm out of the oven.

Feel free to omit the jalapeño if you prefer corn bread without the hot pepper taste.

  1. In a mixer, combine buttermilk, corn, honey, oil and eggs; mix.
  2. Add jalapeño pepper, black pepper, salt and cheese; mix.
  3. Add remaining ingredients; mix.
  4. Place in 11x7x1½" greased Pyrex dish and bake at 400° for 25 minutes.
  5. Allow to cool slightly before serving.

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