The is the BEST Cornbread EVER but without the corn! That’s right, this Jalapeno-Cheddar “Corn” Bread is minus the corn but with all the flavor and texture of the Southern classic! This recipe will be PERFECT for those who are still holding on to their beloved traditional cornbread.
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Variations and Modifications
This recipe is delicious as listed but can be modified to fit your specific dietary needs, goals and taste buds. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Cheese-Use your favorite cheese. I prefer sharp cheddar but you could also use pepper jack for a little extra punch of heat.
- Sweetener– Use any sweetener you choose to taste. I made this recipe with just a hint of sweetness but if you want more, feel free to add it. For questions about sweeteners, be sure to check out THIS post.
- Heat– Jalapenos vary in heat intensity. When baked, some of the heat cooks out. If you don’t like a lot of heat, use 2 jalapenos, being sure to remove the seeds and pith. If you like a little heat, use 3 jalapenos. For extra heat, leave in the seeds! If you want, you can always omit the heat.
- “Corn” Substitute– Since it is summertime and local farms are stocked with TONS of squash, I decided to use yellow squash in this recipe. It also makes the bread nice and moist and it even kinda looks like corn (which was my intention). You could also use zucchini or really any other vegetable you would like. If you decide to leave out the veggie, be sure to add an extra tablespoon of dairy.
- Fat of choice– I actually used part bacon grease and part butter in this recipe but it really doesn’t matter. Also feel free to use expeller coconut oil.
- Milk– Use whatever milk you choose. Buttermilk, regular milk, heavy cream, coconut milk or unsweetened almond milk will all work. My favorite is a combination of 2 tbsp. regular milk along with 2 tbsp. sour cream.
- Baking Vessel–I used an 8 inch cast iron skillet but you could easily make these in a muffin pan or corn stick mold. You can also make this in an 8-inch cake pan. I just like using the cast iron to get that traditional bottom crust!
- Dairy-Free– If you can’t have dairy, feel free to omit the cheese and use bacon grease (preferably from pastured animals) or expeller pressed coconut oil.
- Nut-Free– For nut-free, substitute ground raw sunflower seeds in the place of the almond flour.
- 4 tbsp. salted butter (or bacon grease), divided
- 1 small yellow squash (approximately 6 oz)diced into 1/2-inch pieces
- 2-3 jalapenos, seeded and chopped
- Scant 1/4 tsp. salt
- 3/4 cup almond flour
- 2 tbsp. coconut flour
- 1 tsp. baking soda
- Sweetener to taste (I used 4 servings of Stevia Select Stevia)
- 1 tsp. vinegar
- 2 large eggs
- 1/4 cup milk*
- 3/4 cup grated cheddar cheese (approximately 3 oz.)
*I used 2 tbsp. of milk and 2 tbsp. of sour cream.
Preheat oven to 350 degrees F. Add 1 tbsp. of the butter (or bacon grease) to a small (8-inch) cast iron skillet and place the skillet in the oven to preheat. In a small frying pan, add the remaining butter, squash, jalapenos and salt. Saute over medium heat for 2-3 minutes and then turn off the heat and set aside to cool.
To a medium bowl add the dry ingredients. Blend well with whisk. Then add the vinegar and remaining ingredients including the cheese. Stir well and then fold in the squash and jalapenos to the "corn" bread batter. Taste for sweetness and salt and adjust if needed. Carefully remove the preheated skillet from the oven and pour in batter, spreading the batter to cover the bottom of the skillet.
Bake for about 20 minutes or until the "corn" bread is golden brown. Serve warm with salted butter.
- Nutrition: 190 Calories, 16 grams of Fat, 4 Total Carbs, 1.5 grams Fiber, 2.5 Total Carbs, 7.5 grams Protein