Delicious gluten-free jalapeno cornbread muffins are perfect to serve with a meal. Love spice? Add more jalapenos. Not a spice lover? Simply leave them out for a sweet cornbread muffin. Delicious either way!
I remember my mom baking cornbread in a cast iron skillet and I always loved it. It was crumbly and was so yummy; it just made whatever else we were having extra special. I’ve updated the recipe to be gluten-free and dairy-free and instead of a cast iron skillet I baked these up in muffins.
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How to Make Gluten-Free Cornbread Muffins
Let’s start by creating a dairy-free buttermilk.
Pour one tablespoon vinegar into a 2-cup glass measuring cup and add cashew milk up to the 1 cup line. Stir and let sit for 5 minutes, this will create a dairy-free buttermilk.
Take 1/2 cup Smart Balance buttery spread and melt it either on the stove-top or use a microwave.
In a large bowl whisk together cornmeal, gluten-free flour mix, aluminum-free baking powder, baking soda, and Himalayan salt.
Next, you’ll mix together the dairy-free buttermilk, melted butter, egg, sugar, and mayonnaise.
Add wet ingredients into the flour mixture and combine.
Mix in chopped jalapeno. I’ve used fresh jalapenos and jarred jalapenos and they both work. If you use fresh jalapenos be sure to wear plastic gloves to protect your hands.
Spoon the batter evenly into the muffin pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 10 minutes and then remove to a wire rack.
If you have family members who are not fans of spicy foods you can leave out the jalapenos for a sweet cornbread muffin. You could also fill a few muffin cups up with plain batter before adding the jalapenos so that you can have both.
Ingredients used:
Dairy-free butter: Smart Balance or Earth Balance
Dairy-free milk: Unsweetened Cashew or Almond Milk
Gluten-free dry ingredients: Arrowhead Mills Gluten-Free Cornmeal, Better Batter Gluten-Free Flour Mix, or use another 1-1 gluten-free flour mix containing xanthan gum., Aluminum-Free GF Baking Powder
Gluten-free Jalapeno Cornbread Muffins
Old fashioned cornbread muffins with a little spice from jalapenos. Double the jalapenos for a spicier version or leave them out for a sweet cornbread muffin. Check gluten-free ingredients in the notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breads
Ingredients
1 tablespoon white vinegar
1 cup cashew or almond milk
1/2 cup Smart Balance buttery spread, melted
1 cup cornmeal*
1 cup gluten-free flour mix*
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan salt
1 egg
1/3 cup sugar
2 tablespoons mayonnaise*
2 tablespoon chopped jalapenos, fresh or canned*
Instructions
Preheat oven to 350°. Prepare a 12-count muffin pan by spraying it with a non-stick spray or lining with paper liners.
Pour vinegar into a 2-cup glass measuring cup and add cashew milk up to the 1 cup line. Stir and let sit for 5 minutes, this will create a dairy-free buttermilk.
In a large bowl whisk together cornmeal, flour mix, baking powder, baking soda, and salt.
In a medium bowl mix together buttermilk, melted butter, egg, sugar, and mayonnaise.
Add wet ingredients into the flour mixture and combine. Mix in chopped jalapeno.
Spoon the batter evenly into the muffin pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 10 minutes and then remove to a wire rack.
Notes
*Be sure the ingredients used are gluten-free. The brands I used are Arrowhead Mills Cornmeal, Better Batter Gluten-Free Flour Mix, Just Mayo.
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