GF Cheesy Mexican Cornbread

Posted in Recipe Collections / Gluten-Free Recipes: All the Flavor, None of the Wheat
GF Cheesy Mexican Cornbread
GF Cheesy Mexican Cornbread is a savory, slightly sweet gluten-free cornbread packed with corn, jalapenos, and cheddar cheese. Heating the oiled skillet or pan before adding the batter helps create crisp edges while the inside stays tender and cheesy.

Ingredients

  • 1½ cups gluten-free cornmeal
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon sea salt
  • 1½ cups frozen corn
  • 2 jalapeno peppers, deseeded and thinly sliced
  • 1⅓ cups buttermilk
  • 2 large eggs, whisked
  • 1 tablespoon honey
  • 1½ cups grated cheddar cheese
  • ⅓ cup plus 2 tablespoons extra virgin olive oil, divided

Instructions

  1. Heat the Oven: Preheat the oven to 400°F. Brush an 8-inch cast-iron skillet or 8x8-inch square cake pan with 2 tablespoons olive oil.

  2. Mix the Dry Ingredients: In a large bowl, combine the gluten-free cornmeal, gluten-free baking powder, and sea salt.

  3. Add the Batter Ingredients: Add the frozen corn, jalapenos, buttermilk, eggs, honey, and ⅓ cup olive oil. Mix to combine.

  4. Heat the Pan: Place the prepared skillet or pan in the oven for 5 minutes to heat.

  5. Layer the Batter and Cheese: Carefully pour half the batter into the hot skillet or pan. Sprinkle with half the cheddar cheese, then add the remaining batter and top with the remaining cheese.

  6. Bake: Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the middle comes out clean.

  7. Cool and Slice: Cool in the skillet or pan for 15 minutes before slicing.

Cheesy, Crisp-Edged Cornbread

This gluten-free cornbread leans savory, with frozen corn for sweetness, jalapenos for gentle heat, and cheddar layered through the middle and over the top. The honey rounds out the flavor without making the cornbread taste like dessert.

Heating the oiled skillet or pan before adding the batter is a small step that makes a big difference. The hot surface starts crisping the edges right away, especially in cast iron, while the center stays tender from the buttermilk, eggs, corn, and olive oil.

Serving Ideas

Serve this cornbread with chili, taco soup, black bean soup, barbecue chicken, or a simple pot of beans. It is also excellent beside grilled meats, roasted vegetables, or a big salad when you want a warm, cheesy side.

For breakfast or brunch, warm a slice and serve it with eggs, avocado, salsa, or a little butter and honey. The jalapeno and cheddar make it sturdy enough to stand up to savory toppings.

Variations

For more heat, leave some jalapeno seeds in or add a pinch of cayenne to the dry ingredients. For a milder version, use only one jalapeno or swap in mild green chiles.

Pepper Jack can replace some or all of the cheddar for extra spice. You can also fold in sliced scallions, chopped cilantro, or a handful of diced roasted red pepper for more color and flavor.

Gluten-Free Baking Notes

Use cornmeal and baking powder that are clearly labeled gluten-free, especially if serving someone with celiac disease or a serious gluten sensitivity. Cornmeal is naturally gluten-free, but cross-contact can happen depending on how it is processed.

Letting the cornbread cool for 15 minutes helps it set before slicing. If you cut it straight from the oven, the cheese and tender crumb can make the pieces fall apart.

Storage and Reheating

Store leftovers covered in the refrigerator. Reheat slices in a toaster oven, oven, or skillet until warmed through and lightly crisp around the edges. The microwave works in a pinch, but it will soften the crust.