Savory Jalapeño Cheddar Spoonbread
holiday side | Make ahead
I’m not sure why cornbread gets all the attention (I mean my Pumpkin Cornbread with Brown Butter & Sage is the best) … but when something like this exists, you make it to changes things up a bit.
This gluten-free savory jalapeño cheddar spoonbread is buttery, cheesy, a little crumbly, and somewhere between traditional cornbread and a soft corn bake. It’s loaded with sweet corn, sharp cheddar, scallions, and just enough jalapeño to keep things interesting.
And while it’s excellent with chili, I really love it next to Thanksgiving turkey and gravy. A big spoonful of this soaking up a little extra gravy? Yes, please.
Not Quite Cornbread. Definitely Better Than a Basic Side.
This isn’t the kind of cornbread you cut into perfect squares and pick up with your hands.
It’s softer, a little crumbly, and meant to be scooped straight from the baking dish. The combination of cornmeal and whole corn, gives it plenty of texture without making it heavy.
Think of it as cornbread but not! ha.
Jalapeño and Cheddar Make This Cornbread Bake Better
Sharp cheddar, fresh jalapeño, and scallions are doing most of the work here.
The cheddar adds that salty, cheesy flavor, while the jalapeño gives it a little kick without taking over. I remove the seeds for a milder version, especially when I’m feeding a group.
And don’t skip the extra cheese on top. We’re already making cheesy spoonbread. Let’s commit.
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A Thanksgiving Side That Deserves Some Gravy
I love traditional Thanksgiving sides, but sometimes it’s nice to bring something a little different to the table.
This gluten-free jalapeño cheddar spoonbread works beautifully alongside turkey, mashed potatoes, stuffing, and all the other holiday favorites. It’s savory, a little sweet from the corn, and just spicy enough to balance those richer dishes.
And unlike some holiday sides, there’s no complicated assembly involved. Mix everything together, spread it into a baking dish, and let the oven handle the rest.
Make It Ahead and Save Yourself Some Work
Thanksgiving morning is not the time I want to discover that every side dish needs 45 minutes of attention.
You can measure the dry ingredients, shred the cheese, and chop the jalapeño and scallions the day before. Then mix the batter and bake when you’re ready.
Leftovers are also excellent warmed up with a little butter. Or, if we’re still talking Thanksgiving, more gravy.
Chef's Note
Let the spoonbread rest for at least 10–15 minutes before serving. It needs that time to settle so you get tender, spoonable portions instead of a pile of hot crumbs.
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Gluten-Free Savory Jalapeño Cheddar Spoonbread
- Total Time: 50 minutes
- Yield: 10+ 1x
- Diet: Gluten-Free, Vegetarian
Description
Looking for vegetarian Thanksgiving sides? This gluten-free jalapeño cheddar spoonbread is a savory, cheesy corn bake with tender cornbread texture, sweet corn, and a little jalapeño heat. Perfect alongside turkey, gravy, and all your favorite holiday dishes.
Ingredients
- 1 cup finely ground yellow cornmeal
- 1/2 cup gluten-free 1-to-1 baking flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 2 large eggs
- 1 cup sour cream or buttermilk
- 1/2 cup salted butter, melted
- 2 cans whole-kernel corn, drained
- 1 jalapeño, finely diced
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 2 scallions, thinly sliced
Get Recipe Ingredients
Instructions
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, sour cream, and melted butter until combined.
- Stir the corn, jalapeño, scallions, and 1 cup cheddar into the wet ingredients.
- Fold in the dry ingredients just until combined.
- Spread the batter evenly into the prepared baking dish and sprinkle with the remaining ¼ cup cheddar.
- Bake for 40 minutes, until the edges are golden and the center is set but still tender.
- Let rest for 10–15 minutes before serving. Spoon onto plates and serve warm.
- Prep Time: 10
- Cook Time: 40
- Category: Side Dish
- Method: Baking
- Cuisine: American
Hi, I'm Kat.
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Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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