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Gluten-Free Cornbread with Jalapeño and Bacon

Valentina K. Wein
Gluten-Free Cornbread with Jalapeño and Bacon is smoky, spicy and subtly sweet. It's fabulous to serve with coffee for brunch or with a bowl of chili for dinner.
5 from 7 votes
Prep Time 45 mins
Cook Time 35 mins
Cooling Time 20 mins
Total Time 1 hr 50 mins
Course Side Dish, Brunch
Cuisine American
Servings 16
Calories 327 kcal


  • 4 strips applewood smoked bacon
  • 1 1/2 cups onion, finely chopped
  • 1/4 cup jalapeño pepepr, washed and dried, finely chopped (seeds removed for less heat)
  • 2 cups fresh corn kernels
  • 1 cup unsalted butter
  • 3 cups cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 3/4 teaspoons coarse sea salt
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons ground cumin
  • 4 large eggs
  • 3 1/2 cups buttermilk
  • 2 tablespoons lemon juice
  • freshly ground black pepper


  • Heat the oven to 425°F and line a large plate with a paper towel. Set aside.
  • Add the bacon to a 12-inch cast iron skillet over medium heat. Cook until the bacon is brown and crisp, about 3 minutes per side. Remove the bacon -- but not the bacon fat -- from the skillet. Set the bacon aside on the paper towel-lined plate.
  • Add the onion to the bacon fat in the skillet and cook over medium-low heat for about 4 minutes. Add the jalapeños and sauté until the mixture is aromatic and the onions are soft, about 2 more minutes. Crumble or finely chop the bacon and add it to this mixture, along with the corn. Now add the butter to the skillet, swirl it around the bottom and sides to melt it into the other ingredients. Season to taste with salt and pepper. Turn off the heat and leave the skillet as it is on the stove.
  • In a large mixing bowl, stir the cornmeal, baking soda, salt, sugar and cumin. In another large bowl, whisk the eggs, buttermilk and lemon juice together. Then stir the wet ingredients into the dry and mix until smooth.
  • Slowly pour the batter into the skillet and mix until everything is totally incorporated. You'll want to be sure you don't see any "pools' of the melted butter. Place the skillet in the 425°F preheated oven. Bake until the edges are golden and it no longer jiggles, about 30 to 35 minutes.
  • Let it cool for at least 20 minutes before serving. Serve directly from the skillet.
Keywords great for brunch, gluten-free bread recipes, great sides for chili
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