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.
Is this Honey Jalapeño Cornbread Healthy?
You bet it is!
This healthy cornbread mix is made with simple, whole-food ingredients that are full of fiber and nutrients, making it the perfect addition to your meal.
I used corn flour in this recipe which is naturally gluten free.
It is made from ground corn and doesn’t involve the separation of the bran, germ, and endosperm so the nutrients of the corn are retained.
The majority of the flavor comes from the corn flour, so theres no need for added sugar or salt, just a touch of honey does the trick!
Ingredients Needed for Gluten-Free Cornbread
The ingredients needed for this recipe are all simple and easy to find in the grocery store.
Chances are you have most of them in your pantry already, so let’s get baking!
Gluten-Free Corn Flour- corn flour is essentially finely ground cornmeal. The finer-ground flour makes it nice and moist so it’s a little less crumbly.
Gluten-Free Flour- you can also use all-purpose flour with a 1:1 ratio if you don’t need it to be gluten free.
Baking Powder- gives volume to the bread and helps lighten the texture.
Baking Soda- gives the cornbread a fluffy texture.
Eggs- allow eggs to reach room temperature before using.
If you are seeing for an egg-free or vegan cornbread recipe, you can try using flax eggs as a replacement.
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 Healthy 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
- Cream cheese
- Cinnamon honey butter if you’re trying to get fancy.
How to Store Healthy 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.
Can I Use this Recipe for Cornbread Muffins?
If you’re feeling more of a corn muffin vibe you can use this exact recipe and put the batter into muffin tins instead.
They only difference is it will require less baking time (about 15 minutes) so be sure to watch for doneness.
Substitutions to Make for this healthy cornbread recipe
Gluten-Free- Use a gluten-free 1:1 baking flour.
Vegan cornbread- Replaced eggs with flax eggs, coconut oil or ghee for butter, and non-dairy milk for regular milk.
Don’t like spice? Leave out jalapeños.
Digging Some Jalapeño Cheddar Cornbread? Add 1/2 cup shredded cheddar cheese.
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!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Recipes to pair with these Honey jalapeño healthy cornbread:
Get the recipe:Honey Jalapeno Cornbread
- 1 cup gluten-free corn flour
- 1 cup gluten-free flour, all-purpose flour with a 1:1 ratio
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs room temperature
- 1 1/4 cup milk of choice
- 6 tbsp vegan butter or coconut oil *
- 1/3 cup honey
- 1/2 cup canned corn, drained **
- 1/4 cup minced jalapeno
- a pinch of salt
- Preheat oven to 350 F.
- In a mixing bowl, whisk together all of the wet ingredients: eggs, milk, ghee, and honey.
- In a separate bowl, combine all dry ingredients: corn flour, gluten-free flour, baking powder, baking soda, and a pinch of salt.
- Make a well in the middle of the dry ingredients and add the wet mixture in. Gently combine well.
- Fold in extras: diced 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.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.