Cornmeal: You can either buy store-bought cornmeal or learn how to make cornmeal in just minutes!

Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch and potato starch). I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as it will lead to a much denser final texture. 

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients better together. If your gluten-free flour blend doesn’t, make sure to add 1/4 teaspoon of xanthan gum to it. 

Sugar: I used light brown sugar, but you may also use white sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not cause your blood sugar to spike). 

Baking Powder: In this recipe, baking powder is the leavening agent that helps the batter to rise. If you have Celiac disease or a gluten-intolerant, make sure to use certified gluten-free baking powder.

Milk: I used my 5-minute homemade almond milk in this recipe but you can also use any other non-dairy milk (such as cashew milk, rice milk, or soy milk) in the same quantities. Alternatively, if you are not lactose-intolerant, you may also use normal milk if you prefer. 

Eggs: The eggs help to bind the ingredients together and gives the batter rise. I personally have not tried making this gluten-free jalapeño cornbread without eggs, so I don’t know how it will turn out. However, if you are allergic to eggs or simply want to make this recipe completely vegan and egg-free, you may try using aquafaba or an egg replacer, or flax eggs (if you do make it without eggs, please let me know how it goes in the comments below, I’d love to know!).

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. Alternatively, you may use another vegetable oil such as avocado oil, olive oil, or melted coconut oil. If you are not lactose-intolerant, feel free to use melted butter instead.

How to Handle the Jalapeño Peppers: While chopping the jalapeño peppers, be careful not to touch the seeds with your hands, as they can leave a slight burning sensation or may cause a stinging sensation if you accidentally rub your eyes with your fingers. I usually use a fork to pin the pepper down while chopping with a knife to prevent directly touching the seeds.

Vary the Heat Accordingly: Depending on how much heat you can tolerate or prefer, I definitely recommend adjusting the amount of chopped jalapeños used. If you cannot take too much heat, I also recommend that you remove the seeds from the jalapeños before chopping (as the seeds are where the heat is concentrated). I used 1/4 cup chopped jalapeños with seeds for this recipe, but you can reduce the amount of jalapeños to 1 tablespoon without seeds if you prefer less heat, or go up to 1/2 cup chopped jalapeños with seeds if you like it very hot.

Cooking in Cast Iron Skillet: If you prefer to use a cast iron skillet to cook this instead, you don’t have to use parchment paper. Just make sure to heat up the cast iron skillet in the oven at 425F for 10 minutes before reducing the heat to 375F and then pouring the batter into the hot skillet and baking for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.

Storing/Freezing: To store, place the gluten-free jalapeño cornbread in an airtight container and store in the fridge for up to 5 days. To freeze, place the cornbread in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat frozen cornbread in the oven at 350F for 10 minutes before eating or serving.