Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients." -Jeremy Jackson, Actor

The refrigerator light goes on...

Steve is a friend of mine from way back, and when he mentioned making this gluten-free cornbread for a friend of his, I asked for the recipe. I don't think it tastes any different from cornbread made with wheat flour. The only change I made to this recipe was the addition of the honey, which I think gives it a mild sweetness. In this version I added jalapenos for those who like their cornbread with some kick.

If you don't have a cast iron skillet, this recipe also makes 12 fantastic muffins. Use the butter to grease the muffin tin, or use liners. Note that if you are making muffins they only take around 20 to 22 minutes to bake.

There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.


Steve's Gluten Free Jalapeno Cornbread

Servings: 8 (makes 12 muffins) | Serving size: 1/8 pie

Cooking Time: 45 Minutes

This recipe can easily be multiplied but you'll need multiple pans. Cover cooled cornbread with foil and store on the counter for up to 3 days.

Steve's Gluten Free Jalapeno Cornbread recipe from Dr. Gourmet


  • 1 Tbsp unsalted butter
  • 1 1/4 cup yellow cornmeal
  • 1/2 cup brown rice flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 large eggs
  • 1 3/4 cup buttermilk (about; see instructions)
  • 2 Tbsp honey
  • 2 jalapeno peppers (finely diced)

Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.

Mix all dry ingredients in a large bowl.

In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.

Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.

Pour the cornbread batter into the melted butter in the skillet.

Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.

Nutrition Facts

Serving size: 1/8 pie

Servings: 8

Amount Per Serving

Calories 174 Calories from Fat 36
% Daily Value
Total Fat 3g 6%
    Saturated Fat 1g 7%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 59mg 20%
Sodium 373mg 16%
Total Carbohydrates 30g 11%
    Dietary Fiber 1g 7%
    Sugars 7g
Protein 7g
Vitamin A 4% Vitamin C 4%
Calcium 10% Iron 6%
Vitamin K 0 mcg Potassium 193 mg