Fluffy, buttery cornbread muffins are a “must” anytime of year, and my Gluten- Free Jalapeño Cornbread Muffins are the only cornbread recipe that you need! They’re buttery, they’re fluffy, they’re spicy, and they’re delicious on their own, or paired with a delicious soup. Plus, my recipe is completely gluten-free!
There are so many different ways to enjoy cornbread, and I am so excited to be sharing with you my favorite way to eat this yummy treat! From sweet to savory, cornbread is a versatile dish that every good baker needs in their repertoire, and I knew I needed to come up with one to share with you!
This cornbread recipe is unique for a couple of different reasons. One, because we’re adding in jalapeños for a worthwhile spicy kick, and two, because these muffins are totally gluten-free. Plus, when devoured warm with some butter and honey, you’ve got a salty, sweet, spicy, fluffy explosion in your mouth that is simply divine. I wish I had more words to describe how amazing it is. 😉
But Nicole, Isn’t Cornbread Already Gluten-Free?!
Contrary to popular belief, most cornbread is NOT gluten-free. You would think it would be, since the main ingredient, corn, doesn’t contain gluten, but unfortunately, it does. Despite the fact that cornmeal is our main ingredient, cornmeal on its own is pretty crumbly and sticky. It needs something to help it hold together and maintain shape, which is why most recipes are made with the addition of All-Purpose Flour.
In this recipe, we are using flour, but instead of using your traditional All-Purpose Flour, we are using gluten-free flour. I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour, and I highly recommend using that exact flour. Why? Because I know it works!
In some of my more popular recipes, I will get lots of comments asking if you can sub a different gluten-free flour for the one recommended in the recipe. And while I understand the question (we gotta use what we have on-hand!) it’s important to remember that baking is a science. And because of that, not all flours are created equal. If I don’t include a substitution in the notes for the recipe, then the recipe has not been tested with a different ingredient, and therefore probably won’t work the same.
Now with that said, you can substitute the gluten-free flour for oat flour! If you try other flours, I cannot be responsible if they don’t turn out like the photos (haha). If in doubt, I recommend sticking to the recipe! 🙂
What You Need to Make The Best Gluten-Free Jalapeño Cornbread Muffins
- Eggs: In order to get the light and fluffy texture that these muffins have, you’ll need to use real eggs. This recipe has not been tested with flax eggs – you can probably use flax eggs in this recipe, but the muffins won’t be as fluffy.
- Non-Dairy Milk: I recommend using either oat milk or almond milk for this recipe!
- Butter OR Vegan Butter OR Coconut Oil: In this recipe, you can use melted butter, melted vegan butter, or coconut oil. All of them will work just as well, so I recommend using whatever you have on-hand!
- Coconut Sugar: A little coconut sugar adds a balance of sweetness, without the refined sugars. Don’t skip this, because it makes the flavor *chef’s kiss* perfect!
- Cornmeal: After all, you need cornmeal to make cornbread muffins!
- 1:1 Gluten-Free Flour: Like I mentioned earlier, I recommend using the Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It works like a dream in this recipe! The only other substitution that I have tried (successfully!), is oat flour.
- Baking Powder: Baking powder will make sure that your muffins get nice and fluffy.
- Salt: A little salt is perfect in this recipe!
- Corn Kernels: The key here is to make sure that you drain all of the liquid from your canned corn!
- Jalapeños: I recommend using fresh, whole jalapeños in this recipe, and slicing them yourself! The flavor will be fresher and the colors will be more vibrant.
How to Make These Gluten-Free Jalapeño Cornbread Muffins
- Preheat your oven to 425 F.
- Line a muffin tin with liners or grease the pan really well with a neutral oil.
- In a large bowl, whisk together the eggs, milk, and butter until fully combined.
- Next, add-in the coconut sugar, cornmeal, flour, baking powder, and salt.
- Mix your batter gently, until it is smooth.
- Once it is smooth, fold in your corn kernels.
- Using a cookie scoop or measuring cup, scoop batter into each muffin cavity, filling each one about 3/4 way to the top.
- Slice your jalapeño into coins and place one on the top of each muffin. If you prefer to have more spice, you can dice up your jalapeños and fold them into the batter.
- Bake your muffins for 16-18 minutes, until the top is golden brown and the center is fully cooked.
- Let cool and enjoy!
How to Eat These Jalapeño Cornbread Muffins
Let’s be clear about one thing: there is no wrong way to eat a cornbread muffin! Any way that you serve it will be absolutely delicious, and there’s also no shame in eating these bad boys on their own.
But, I do have a few favorite ways to eat them, that I think make them taste even better! I recommend slathering them with butter or honey (or both) and even a little flaky salt for a melt-in-your-mouth combination.
Or, serve them alongside one of my hearty recipes like my Locked & Loaded Healthy Chili, my Comforting Chicken Burrito Casserole, or my Hearty Broccoli Potato Soup! Yum!
If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 2 Large Eggs, room temperature
- 1 Cup Non-Dairy Milk, I recommend oat milk or almond milk!
- ¼ Cup Butter OR Vegan Butter OR Coconut Oil, melted
- ⅓ Cup Coconut Sugar
- 1 Cup Cornmeal
- ¾ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour, or oat flour
- 1 ½ Teaspoons Baking Powder
- ¼ Teaspoon Sea Salt
- ¾ Cup Canned Corn Kernels , make sure to drain ALL liquid from the can!
- 2 Jalapeños, sliced into coins
Instructions
- Preheat your oven to 425 F.
- Line a muffin tin with liners or grease the pan really well with a neutral oil.
- In a large bowl, whisk together the eggs, milk, and butter until fully combined.
- Next, add-in the coconut sugar, cornmeal, flour, baking powder, and salt.
- Mix your batter gently, until it is smooth.
- Once it is smooth, fold in your corn kernels.
- Using a cookie scoop or measuring cup, scoop batter into each muffin cavity, filling each one about 3/4 way to the top.
- Slice your jalapeño into coins and place one on the top of each muffin. If you prefer to have more spice, you can dice up your jalapeños and fold them into the batter.
- Bake your muffins for 16-18 minutes, until the top is golden brown and the center is fully cooked.
- Let cool and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These look amazing! My daughter has a nut & dairy allergy and I’m gluten intolerant so we can’t wait to try these. Do you have a favorite vegan butter you use in baked goods?
Hi Lauren! I recommend the Miyokos brand vegan butter! You can get it at Whole Foods, Trader Joe’s or Target. 🙂