Sweet, savory, spicy, this Bacon Cheddar Jalapeño Cornbread has it all! It’s an easy naturally gluten-free recipe and a fun twist on a southern classic.
Not much love.
Growing up, cornbread was sort-of a treat. My mom never really made it, so it was relegated to times when we were at grandma’s house or during church potlucks. And I loved it. When I got married I thought it would be the perfect side for me and my husband. It was easy to make, the ingredients were super cheap, and it went well with a few different dishes.
But upon my first batch I learned a horribly sad truth.
My husband hates cornbread.
I tried different recipes, added honey, etc. But nothing would sway him. Cornbread was not his jam.
When I realized gluten hated me back in 2011, I turned to gluten-free baking with much gusto. Pancakes, banana bread, muffins… I gave them all a try and proudly took my new creations to my hubby for taste testing. Knowing what I knew about his opinion of cornbread, imagine my frustration and discouragement when my efforts were met with this response:
“Hm… It’s ok. Tastes like cornbread, though.”
Thankfully, my kids aren’t so picky, and those early gluten-free years went over much better with them!
But they love cornbread, so that probably helped…
Bacon Cheddar Jalapeño Cornbread.
Before you’re like, “Yikes, why am I on this food blog if everything is gonna taste like cornbread?” I promise I’ve come a long way since those first gluten-free baking days. Now, even my husband enjoys my gluten-free food over “normal stuff.”
And you know what else he loves? This Bacon Cheddar Jalapeño Cornbread. Seriously. He was a bit trepidatious when he saw it on the table, but after his first bite he proceeded to devour half the pan.
Probably ’cause bacon…
Gluten-free comfort food.
For me, cornbread is a sort of comfort food. It’s great any time of year, and with multiple types of dishes. Some other favorite comfort foods include:
- White Chicken Chili in the Instant Pot or Slow Cooker
- Sourdough Almond Flour Waffles
- Spaghetti Squash Pizza Casserole
- Easy, Gluten-Free, One-Pot Mac ‘n Cheese
- Egg & Potato Breakfast Muffins
- Fall Apart Tender Short Ribs in the Instant Pot
- Sloppy Joe Baked Potatoes
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Bacon Cheddar Jalapeño Cornbread
Free from gluten and sugar.
- 2 c. cornflour (masa harina, not cornmeal)
- 1 c. brown rice flour
- 2 T. baking powder (I like to make my own to make sure it’s safe)
- 1 c. shredded cheddar cheese
- 6 pieces of bacon, cooked and crumbled
- 1-2 jalapeños, diced
- 2 c. whole or raw milk
- 2 eggs
- 1/4 c. honey
In liquid measuring cup, combine milk, eggs, and honey.
In large bowl, whisk together dry ingredients.
When the buttermilk is curdled, whisk in the eggs and honey.
Pour over dry ingredients and mix well, working quickly.
Pour and gently spread into prepared pan and bake for 25 minutes, or until the middle springs back when lightly touched and a toothpick comes out clean.