Cornbread has always been a favorite of mine, and I’ve missed it since going grain-free. So, I got in the kitchen and adapted my Grandma’s tried-and-true recipe to give you a grain-free cornbread recipe! 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.
And, if you need to avoid dairy right now, I’ve got some easy adaptations for you so you can enjoy your grain-free cornbread along with the rest of us!