Honey jalapeño healthy Cornbread

This healthy cornbread is soft and moist. With a slight crunch from the corn, kissed with honey, and an added kick from the jalapeños, this easy cornbread recipe is also dairy-free, gluten-free, and refined sugar free.

A piece of moist and fluffy honey jalapeño healthy cornbread paired with a bowl of hearty chili is the ultimate comfort food.

When I asked you guys on Instagram what your favorite childhood recipe is, one of the most popular answers was chili and cornbread!

I am so excited to finally share this recipe! I know you are going to love it as much as we do!

Tom and I certainly have been making a lot of chili l around here as the weather is cooling down.

And I finally got around to make this sweet and spicy gluten-free cornbread recipe.

Not only this honey jalapeño cornbread, is so easy to make, it is also dairy free, gluten free.

To die for!

Milk of choice- use almond, or cashew milk if you are looking for dairy-free cornbread.

Coconut Oil or vegan butter- you can also use ghee, use butter if you do not have dairy restriction.

Honey- adds a subtle sweetness that compliments the sweet corn.

Canned Corn- drained, adds texture to the cornbread.

Jalapeños- adds a little kick! You can leave these out if spicy isn’t your thing.

How to Make Jalapeño Honey Cornbread

This easy cornbread recipe simply requires you to mix your wet and dry ingredients separately, then mix them together and bake.

First, preheat oven to 350 F.

Then, in a mixing bowl, whisk together all of the wet ingredients: eggs, milk, coconut oil, and honey. 

In a separate bowl, combine all dry ingredients: corn flour, gluten free flour, baking powder, baking soda.

Next, make a well in the middle of the dry ingredients and add wet mixture. Gently combine.

Lastly, fold in extras: jalapeños, canned corn (drained and rinsed))

Pour into a greased 9×9 baking dish.

Bake for 25-30 minutes, until a toothpick comes out clean.

The top should appear golden brown and slightly cracked.

How to make honey cornbread diary free

Traditionally, cornbread recipes often use butter and buttermilk or regular milk. 

To keep this recipe dairy-free, be sure to use coconut oil or vegan butter instead of regular butter.

Additionally , choose dairy-free milk like almond or cashew milk instead of regular milk.

How to Serve Gluten-Free Cornbread

One of the best things about this cornbread in my opinion is that fact you can serve it as a savory or sweet dish. 

It goes great with a warm, comforting bowl of chili.

Additionally, you can also serve it with

• Honey
• Butter
• Cream cheese
• Cinnamon honey butter if you’re trying to get fancy. 

How to Store Honey Jalapeño Cornbread

Store in an airtight container in the fridge or at room temp.

It will last about 2-3 days at room temperature or 4-5 days in the fridge. 

You can also freeze it!

In an air tight container your cornbread will last up to 2-3 months if stored properly.

Tips for the Best Gluten-Free Honey Jalapeño Cornbread

• Be sure to thoroughly grease the pan you’re baking the cornbread in.
• Make sure the preheated oven is fully up to temp before placing the cornbread inside.
• Sift the dry ingredients to remove any clumps and unwanted debris to produce a smoother batter.

What’s your favorite way to eat cornbread? Leave a comment below!