Gluten-free jalapeno cheddar cornbread muffins are a flavor-packed delicious addition to any meal. Whip them up and serve them with your favorite chili!
This post is sponsored by Bob’s Red Mill.
Oh hey, it’s officially the first day of fall, people! You know what that means… cheese//carbs//crock pot//soup//cinnamon//hot toddy//football season! How should we kick this thing off? Ah yes, with cornbread!
A few weeks ago, I was wining and dining with one of my friends as she was selecting her fantasy football team. Up until that point, I knew nothing about how fantasy football works, and had you asked me which players I would pick for my own fantasy team, my knee-jerk response would have been: the Manning and Kaepernick kind. Read: the ones with whom I’d fantasize about enjoying a cold beer and nachos…slash weather discussion slash Netflix obsession.
All this to say, I know very little about the football sport, but know a decent amount about football food.
For me, football food =
Individual-sized portions that require little or no flatware.
Foods with sink-your-teeth-in appeal.
Something that pairs beautifully with Cholula (or hot sauce of choice).
A little spice.
Lots of cheese.
Can be eaten in the same room as (slash on top of or next to) chili.
In this sense, the cheesy jalapeno-y cornbread muffin makes my list of all-time best football foods with flying colors.
And guess what, friends? This recipe is just the simplest!
Employing Bob’s Red Mill’s Gluten-Free Cornbread Mix, I simply added grated sharp cheddar cheese, some garlic powder, and a couple of diced jalapenos. The end result – this cheddar biscuit straight from the holy biscuit lands of Biscuit Sutra…or something to that effect.
I’m all about healthy convenience, and the cornbread mix is a marvelous solution to any of your corn breading needs, and for entertaining lots of people who may or may not be allergic to gluten. Most of the work is already done for you!
Because this recipe makes a whopping 18 muffins, I divided most of the batch among three friends and got rave reviews from all three. One of them told me she couldn’t believe they were gluten-free, and used them to sop up curry sauce at one of her meals. I ate my portion with the Warmly Spiced Butternut Squash and Root Vegetable Chili I showed you a few weeks back.
Which brings me to my next point…
Serving recommendations: Way I envision it, these cornbread muffins would go super well with any of your favorite chilis or stews – perfect for cold tailgating days or just any ol’ day in general. If not all up in your chili, with butter and honey. I may have gone a liiiiiittle bit overboard on the B&H sitch.
Jalapeño Cheddar for President!
Gluten-Free Jalapeño Cheddar Cornbread Muffins
- 1-½ cups unsweetened almond milk
- 1/3 cup olive oil or melted butter
- 2 eggs
- 1 20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix
- 2 teaspoons garlic powder
- ½ teaspoon sea salt
- 2 jalapenos seeded and finely chopped
- 1-½ cups sharp cheddar cheese shredded
Preheat the oven to 375 degrees F and lightly oil a 12-hole muffin tray (or a 9" x 9" square baking dish).
In a mixing bowl, whisk together the almond milk, olive oil, and eggs.
Add the package of gluten-free cornbread mix, garlic powder, and sea salt, and mix to combine.
Fold in the chopped jalapenos and sharp cheddar cheese.
Scoop cornbread batter into the oiled muffin holes, filling them ¾ of the way up (note: batter should be very thick)
Place on the center rack of the preheated oven and bake for 25 to 30 minutes (mine took 27), until golden brown and cooked through. Allow cornbread muffins to cool 15 minutes before popping them out of the muffin tray. Repeat for remaining batter (recipe makes 18 muffins).
Serve with butter and honey.