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

Grain-Free Jalapeño "Cornbread" via #paleo

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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.


  • 2 cups almond flour
  • 3 tablespoons coconut flour

  • 3 teaspoons baking powder
 (make sure it's grain-free) (you can omit for the gaps protocol, just keep in mind the bread won't rise as much)
  • 1 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
  • 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)


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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  1. Vicki

    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!

  2. 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! :)

    • Deliciously Organic

      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.

      • Vicki

        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.

  3. Denise

    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.

  4. Stephanie Nguyen

    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.

  5. Jennifer

    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 :)

  6. charlotte

    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?

    • Deliciously Organic

      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).

  7. Stephanie

    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.


    Yesterday we had a casual birthday bash featuring 3 different chili’s & 2 kinds of cornbread. One was the traditional, the other was this and OMG it was amazing! Everyone loved it – Thanks for a great recipe!!!

    • Linda

      I just doubled it yesterday because it’s gone too fast when my girls are around. I put it in a Pampered Chef 10″ round stoneware baker and it came out rustic looking and delicious. I also added some leftover nitrate free diced pepperoni along with the jalapeño and cheese. Soooooo good…………….it’s my go to bread recipe.

    • Deliciously Organic

      The batter is thick, but shouldn’t be thick like a cookie dough. Go ahead and scoop into the pan and bake. There’s quite a bit of leavening in the recipe that causes the bread to rise and not be dense.

  9. Kristi

    I just made this today. I had to substitute the coconut flour with arrowroot flour and the jalapeno peppers with zucchini (I did not have these two ingredients at home), but regardless, this recipe is to die for. So yummy!
    Thank you so much for this recipe!

  10. Connie

    I have been grain free for almost 3 years now, and one thing I sometimes miss is cornbread. Last evening I made vegetable soup, and decided to make this to go with it. It was awesome! Even my husband raved about it, and he is definitely a grain eater. I did not have sour cream on hand, so I used plain whole milk yogurt. Also, I used pepper-jack cheese. Mine didn’t come out looking like yours, but it was delicious. Very moist, like someone else said “almost souffle like.” Thanks so much for this recipe!


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