My butter swim cornbread is exactly what it sounds like! You melt a full stick of butter in the pan, pour the batter right on top, and let it bake into the most golden, crispy-edged, tender cornbread you’ve ever made. This gluten-free version is loaded with sharp cheddar and pickled jalapeños and comes together in one bowl. It’s the best!
A Note From Kristen
The butter swim technique works so well with gluten-free flour because the butter compensates for the slightly drier texture you can sometimes get. The result is rich, moist, and has that crispy buttery bottom that makes you want to eat it straight from the pan! The pickled jalapeños are my favorite part. They add subtle heat and a little tang that fresh jalapeños just don’t give you. You guys loved my butter swim biscuits, so I knew what just had to come next. Happy eating!
~Kristen
Key Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
My Favorite Ways to Serve Butter Swim Cornbread
- Serve warm straight from the pan with extra butter (my fave!).
- Pair with a big bowl of veggie chili, corn chowder, or bean soup.
- Serve alongside scrambled eggs for a savory breakfast.
- Top a square with a drizzle of hot honey for a sweet and spicy combo.
- Crumble leftovers over a salad or grain bowl for crunch.
Kristen’s Top Tips
- Do not stir the batter into the butter when you pour it in. Just let it sit on top and the oven does the work.
- Let the batter rest for the full 5 minutes before folding in the cheese and jalapeños. This gives the gluten-free flour time to hydrate.
- Score the top before baking so your squares come out clean and even.
- Cool for at least 10 minutes before cutting. It firms up as it cools and slices much cleaner.
- This butter swim cornbread is mild overall. The pickled jalapeños bring more tang and subtle sweetness than heat. If you want a spicier version, add one finely chopped serrano or habanero to the batter.
More Gluten-Free Baking Recipes You Might Like
Gluten-Free Jalapeño Cheddar Butter Swim Cornbread
Ingredients
- ½ cup unsalted butter 1 stick
- 1¼ cups medium-grind cornmeal use gluten-free certified if necessary
- ¾ cup gluten-free all-purpose flour with xanthan gum; see notes
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1½ cups buttermilk see notes
- 2 tablespoons plain yogurt or dairy-free yogurt
- 1 cup sharp cheddar cheese shredded
- ¼ cup pickled jalapeños chopped
Method
- Preheat the oven to 425°F. Place the stick of butter in an 8×8-inch baking dish and place in the oven until completely melted.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder.
- Stir together the buttermilk and yogurt. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Let the batter rest for 5 minutes, then fold in the cheddar cheese and pickled jalapeños.
- Carefully remove the baking dish from the oven. Pour the batter directly over the melted butter. Do not stir. Spread gently to the corners if needed. Score the top into 9 squares with a butter knife.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before serving. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
