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Cheesy Jalapeño “Cornbread” (Grain-Free, Paleo)

by Deliciously Organic on September 26, 2013

Grain-Free Jalapeño "Cornbread" via DeliciouslyOrganic.net #paleo

We’ve changed things up a little at Deliciously Organic to make the site more interactive and useful. First off, I have to give a huge shout-out to Andrew Wilder and Jen Maki for their work on the redesign of the site. They’re both brilliant and great to work with. Next, I’m happy to announce a partnership with ZipList. Now you can save and organize recipes from the site, make shopping lists, and more! You’ll see buttons near the title of each recipe which allow you to add to your list. On top of each page, we have the “recipe box” button you can use to add recipes and make shopping lists.

Cornbread

This is a revised old-time favorite in our family. My grandma has made Cheesy Jalapeño Cornbread for years, and it reminds me of our summer visits to Baton Rouge when I was a young girl. Of course, I’ve removed the grain but honestly, it tastes very much like cornbread. The jalapeños add a tangy touch of heat, but are completely optional. I usually make this bread half with jalapeños and half without to suit everyone’s taste. It makes a great complement to gumbo, soups, and salads.

Cheesy Jalapeno "Cornbread" (Grain-Free, Gluten Free, Primal)

Serving Size: Serves 9

This recipe is a grain-free adaptation of a recipe in my first cookbook, "Deliciously Organic". In fact, I've created a grain-free adaptation to each recipe! To read more about the grain-free adaptations for the cookbook click here.

Ingredients

  • 2 cups almond flour
  • 3 tablespoons coconut flour

  • 3 teaspoons baking powder
 (make sure it's grain-free)
  • 1 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons coconut sugar
  • 2 large eggs, lightly beaten
  • 8 tablespoons unsalted butter or ghee, melted and cooled slightly
  • 1 cup sour cream (or plain, whole coconut yogurt)
  • 2 medium jalapeños, minced (optional)
  • 1/2 yellow onion, minced
  • 
1 1/2 cups grated raw Cheddar cheese (omit for Paleo)

Instructions

Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.

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{ 26 comments… read them below or add one }

chris October 8, 2013 at 3:02 pm

What do you do with the jalapenos and onions?

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Deliciously Organic October 9, 2013 at 8:28 am

Thanks for pointing that out. I made the edit. You add them to the batter along with the wet ingredients.

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Vicki October 21, 2013 at 7:55 pm

Oh, my goodness! This is delicious!!! My entire family wanted to scrape the pan to get every last morsel. I made 1/2 recipe in a regular loaf pan and had to estimate the baking time. I tried 20 minutes and it probably could have baked a few more minutes, but dinner was ready so we dove in. It was extremely moist…almost souffle-like and we oohed and ahhed our way through the entire meal. Thank you for this delicious recipe that we will enjoy again and again. I can’t wait to try your other grain-free recipes!

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Deliciously Organic October 22, 2013 at 7:07 am

Thank you for the feedback! I’m so glad you all enjoyed it!

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allison evans October 26, 2013 at 7:44 am

Made this last night and it was a HUGE hit…had it alongside buffalo chili and sauteed collard greens. YUM. Carrie, again, you pull through in the nick of time with your fabulous creations! I did find that the top got a little brown while the inside was still a tad undercooked. Could this be attributed to my replacing the sour cream with whole milk yogurt (Nancy’s brand)? Just wondering… Either way, I’m making this “Jalapeno Bread” (as our guests referred to it) again and again…

Thanks, Love! :)

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Deliciously Organic October 28, 2013 at 8:35 am

I’m glad you all enjoyed it! I’ve never tested it with yogurt, but it could be the culprit. Yogurt contains more moisture than sour cream so that’s probably why it was a tad undercooked.

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Vicki November 13, 2013 at 9:14 am

Made it again last night with sour cream and baked it a little longer and the top got brown while the inside stayed very, very moist…as I mentioned in my earlier post…almost souffle-like. It was definitely cooked through, but it appears to remain very moist.

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Erin October 30, 2013 at 1:51 pm

This looks AWESOME! Is there a substitute for the sour cream/yogurt for paleo people?

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Deliciously Organic October 31, 2013 at 9:07 am

A dairy-free, plain yogurt made from coconut milk or almond milk would be a good substitution.

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Nicole November 8, 2013 at 9:20 pm

This was AMAZING. Thank you so much. I have made it about 4 times now. My dad who is so picky loved it.

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Deliciously Organic November 10, 2013 at 4:10 am

Thanks for the feedback! I’m so glad you all enjoy it! :)

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Denise November 12, 2013 at 2:02 pm

I landed here from your cornbread stuffing recipe which looks delicious! Is there any way to sub the almond flour? My Dad is allergic to wheat and my daughter is dangerously allergic to nuts. We have been making my Great Grandma’s cornbread stuffing for years. It is actually my all time favorite Thanksgiving dish but it uses lots of processed packaged junk. I would love to not only find a real food version but one that the whole family can enjoy.

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Deliciously Organic November 13, 2013 at 6:54 am

I haven’t tested it, but I hear that sunflower seed flour is a great 1:1 alternative to almond flour. If you’re looking for a gluten free (with grains) or whole wheat version of cornbread, here are some great recipes (and the recipe for whole wheat cheesy jalapeño bread is in my cookbook if you’re wanting to make this recipe that utilizes grains). http://deliciouslyorganic.net/a-whole-foods-thanksgiving-cornbread/

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Ceitllyn November 12, 2013 at 3:21 pm

I don’t use almond flour much, so can you tell me if I can use an egg sub for this recipe? Thanks very much, it looks great! :)

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Deliciously Organic November 13, 2013 at 6:50 am

I haven’t tested an egg replacement in this recipe so I’m not sure. Here’s a link to a egg replacement recipe that Healthy Home Economist uses: http://www.thehealthyhomeeconomist.com/video-the-best-baking-substitute-for-eggs/

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Becca from ItsYummi.com November 13, 2013 at 5:44 am

Carrie, this looks great, but what benefit or purpose does the coconut flour serve? I’m allergic to all forms of coconut., and sadly LOADS of recipes lately call for coconut flour and oil

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Deliciously Organic November 13, 2013 at 6:46 am

The coconut flour adds structure to the bread. You could try adding an additional 1/3 cup of almond flour in place of the coconut, but keep in mind the bread might be a bit more crumbly than intended (it will still taste great!).

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Becca from ItsYummi.com November 13, 2013 at 7:13 am

Thanks for the quick reply, Carrie! I’m not eating gluten-free, so I’ll
just add a little bit of my low-carb baking blend. :)

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lynnita November 13, 2013 at 6:45 am

Sounds wonderful and the reviews also. I am a little puzzled by how you came up with the name when there is no corn in the recipe?

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Leisa Harrison November 16, 2013 at 8:44 am

Can this be made ahead of time for freezing ? What point would you freeze it before baking or after cooking?

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Deliciously Organic November 18, 2013 at 8:46 am

This bread freezes very well. I would freeze it after baking, set out on the counter to thaw and then reheat in the oven.

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Stephanie Nguyen November 16, 2013 at 12:46 pm

Love this recipe. It is a lot like my old corn bread recipe and love that it has a similar consistency to corn bread without the corn :-) I made it for a party with the almond flour, but am going to have to see if it will work with sunflower seed flour for my kids since they are allergic to nuts. I know they are going to love it.

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Jennifer December 7, 2013 at 8:52 am

I made this and the stuffing and it was the best stuffing and cornbread I’ve ever had at thanksgiving. I omitted the cheese and used Greek yogurt instead of sour cream because it’s what I had. Plus I left the jalapeños in for the stuffing and it was fab! Making the cornbread today to go with some chili :)

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charlotte December 18, 2013 at 8:54 am

Awesome recipe!! I actually layered it with the Jalapenos and cheese, so it was almost like a savory layered cake. I also used plain coconut yogurt and the bread came out super moist. I might cut down on the butter next time as it was very rich.
Can’t wait to use this recipe for my first paleo Christmas stuffing!! My question would be, if I make the bread ahead of time and freeze, would it still be suitable for the stuffing, or would the freezing prevent it from drying out enough?

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Deliciously Organic December 18, 2013 at 10:28 am

I’m so glad you enjoyed it! Preparing it ahead of time and freezing is a great option. The bread might be a tad wet after defrosting, but a bit of time in the oven will help dehydrate the cubes (I usually do this at about 250 degrees for 20 minutes).

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Stephanie February 13, 2014 at 3:08 pm

I made this tonight and it is wonderful!! For anyone who doesn’t eat dairy, I wanted to let them know that instead of sour cream, I used a tsp of lemon juice in a cup of almond milk and added 1-2 tsp of psyllium husk to thicken it. It was close to the consistency of sour cream and worked perfectly. I also used Daiya cheese instead of regular to keep it dairy free. Thanks so much for sharing this recipe. It’s a keeper.

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