This jalapeno cheddar gluten-free cornbread recipe is very quick and easy to put together.  The jalapeno adds some spice, the cheddar some heartiness, and the honey drizzle some sweet to finish it off.  A delicious side dish to any meal that needs to warm you up and keep your belly happy!

Best gluten free cornbread cupcakes:

So get your baking mitts ready because I have made up a batch of gluten-free jalapeno cheddar cornbread cupcakes that are outta this world tasty, hot, and easy to make!

Just like most other muffins, you'll mix a couple of simple ingredients together to make a batter, pour that batter into muffin tins, slip them into your oven to bake, and take out hot delicious muffins.

This gluten-free cornbread recipe uses simple gluten free ingredients and many alternatives (which I listed for you further down) just incase.

These cornbread cupcakes are soft and tender and moist on the inside and golden brown on the outside.

They are savory with or without the cheese and jalapenos and slightly sweet with the corn and sugar, not to mention the honey drizzle just before scarfing down!

Clean up should be a breeze for you too!  All items I use for this recipe are dishwasher-safe and I am hoping yours are as well.  If they are, simply slip your cooking items in your dishwasher and let it do all the work - that gives you more time to savor these muffins!

Cornbread Ingredients:

Scroll down to view the full recipe card with detailed ingredient and instruction lists.

• white rice flour
• yellow cornmeal
• baking soda
• salt
• buttermilk
• unsalted butter, melted
• granulated sugar
• 2 large eggs
• honey
• 2 in deseeded jalapenos, one sliced and one finely diced a food processor
• shredded cheddar cheese

Ingredient Alternatives:

Instead of white rice flour you can use brown rice flour OR for a slightly sweeter taste, you can substitute the white rice flour for coconut flour if it's a must.

If you don't have buttermilk, you can use whole milk.

Don't have shredded cheddar cheese???  That's okay friend.  Use another type of cheddar or softer cheese you have on hand that is shredded.

Don't like jalapenos?  That's okay too friend.  Just remove them from your recipe or substitute them for chopped green peppers.

If you don't have unsalted butter, you can use salted butter, just reduce the amount of salt that the recipe calls for by half.

How to make gluten free cornbread:

1. Preheat your oven to 350*F. Lightly spray your muffin tin with cooking spray. Set aside.
2. In a large mixing bowl, combine the baking soda, salt, cornmeal, and rice flour together. Set aside.
3. In another large mixing bowl, combine the buttermilk, butter, sugar, eggs, honey, and cheddar cheese together. Pour this mixture overtop the dry mixture and stir and combine thoroughly.
4. Fill the muffin tin evenly with the batter. Top each muffin with a few pieces of diced jalapeno as well as a jalapeno slice and bake for 14-18 minutes, or until the edges become lightly browned and the toothpick inserted into the center comes out clean.
5. Remove from the oven and allow to cool for 2-3 minutes before transferring them to a cooling rack.  Serve with a drizzle of honey on top!

How to store leftover cornbread muffins:

You can store leftover cooled cornbread cupcakes in an airtight container or a plastic storage bag with the extra air removed at room temperature for up to 1 week.

I highly recommend warming these muffins up in the microwave for 10-15 seconds to make them nice and warm and melty again before devouring for the second go-round!

MORE GLUTEN-FREE BAKED GOODS:

• Fluffy Buttermilk Biscuits
• Gluten-Free Zucchini Bread
• Gluten-Free Garlic Parmesan Rolls
• Almond Parmesan Tortillas