This Skillet Jalapeño Cornbread is super easy to make. It literally only requires 5 minutes of prep work! It’s loaded with Jalapeños which gives it a nice spicy kick!
The Jalapeños are growing in my garden like crazy right now! Every week I’m picking five to eight Jalapeños.
I’ve been trying to figure out new ways to use them up in recipes. I have a similar recipe that people are loving on Pinterest right now for Skillet Cornbread.
So I decided to add some Jalapeños in the mix, and it turned out great! Alright let’s get into making this Skillet Jalapeño Cornbread!
All you need to make this gluten free is Cornmeal, Almond Flour, Salt, Baking Powder, Egg, Butter, Almond Milk, Honey, and Jalapeños.
Preheat the oven to 425 degrees.
In a medium bowl add cornmeal, almond flour, salt, and baking powder. Mix it all together, then add the egg, butter, milk, honey, and Jalapeños.
Stir until it’s all mixed well about 30 seconds. It’s important that you don’t over mix!
Add the mixture to a 9 inch cast iron skillet and bake 20 minutes.
Let it cool, then dig in!
What to serve with Cornbread
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
Skillet Jalapeño Cornbread
Ingredients
- 1 cup Cornmeal
- 1 cup Almond Flour
- ½ teaspoon Sea Salt
- 1 Tbs Baking Powder
- ¼ cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond Milk
- 1 Tbs Honey
- 2 Jalapeños chopped
Instructions
- Preheat oven to 425 degrees.
- In medium bowl add cornmeal, almond flour, salt, and baking powder.
- Mix dry ingredients.
- Add egg, butter, milk, honey, and Jalapeños
- Stir until it’s all mixed well, 30 seconds. Don’t over mix!
- Add mixture to 9 inch cast iron skillet.
- Bake 20 minutes.
- Enjoy!
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