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A hand holds a piece of cornbread with visible bits of vegetables; several more pieces are arranged on paper printed with text in the background.
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Gluten-Free Jalapeño Cheddar Butter Swim Cornbread

This gluten-free jalapeño cheddar butter swim cornbread is rich, moist, and has the crispiest buttery bottom. Made in one bowl with sharp cheddar, pickled jalapeños, and a full stick of butter. No mixer needed.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American, Southern
Diet: Gluten Free, Vegetarian
Servings: 9 squares
Calories: 318kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • Preheat the oven to 425°F. Place the stick of butter in an 8x8-inch baking dish and place in the oven until completely melted.
    A close-up of melted butter with white foam on top in a light-colored baking dish.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder.
    A wooden spoon resting in a bowl filled with dry yellow cornmeal.
  • Stir together the buttermilk and yogurt. Pour the wet ingredients into the dry ingredients and mix until just combined.
    A wooden spoon stirs a bowl of thick, yellow cornmeal batter.
  • Let the batter rest for 5 minutes, then fold in the cheddar cheese and pickled jalapeños.
    A bowl of creamy cornmeal mixture topped with shredded cheese and chopped green chilies, with a wooden spoon resting on the side.
  • 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.
    A close-up of an unbaked casserole in a pan, with a layer of melted butter and a mixture of batter and ingredients spread unevenly on top.
  • Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
    A close-up of a golden-brown cornbread with a slightly cracked surface, baked in a square metal pan.
  • Cool for 10 minutes before serving. Enjoy!
    A wooden spatula holds a piece of cornbread with visible corn and green peppers, placed on printed parchment paper with text and illustrations.

Video

Notes

For homemade buttermilk: combine 1½ cups milk with 1½ tablespoons lemon juice or apple cider vinegar and let sit for 5 minutes.
If you aren't gluten-free, regular all-purpose flour works 1-to-1 in place of the gluten-free blend.

Nutrition

Serving: 1square | Calories: 318kcal | Carbohydrates: 34g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 591mg | Potassium: 154mg | Fiber: 3g | Sugar: 10g | Vitamin A: 576IU | Vitamin C: 0.4mg | Calcium: 231mg | Iron: 1mg
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