Grain-free paleo cornbread made with diced jalapenos is the perfect side dish for chili on a cool fall day. Made with almond flour, these cornbread muffins have all the texture of traditional cornbread. You'll never know they're grain-free.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the honey, butter, pumpkin puree, and eggs. Add the almond flour, baking soda, and salt and stir to combine fully. Add the jalapeno and stir again.
- Spray the muffin pan with cooking spray or lightly rub with butter. Spoon the cornbread mixture into the pan filling 3/4 of the way.
- Bake in the center of the oven for 20-25 minutes or until the center is cooked through.
- Remove and serve.
Store leftovers in the refrigerator for 4-5 days. Reheat in the microwave for 15 seconds or the oven for 5 minutes at 325 degrees.
This recipe can be doubled to make 12 muffins.
Use our Hot Honey recipe in place of regular honey for added spice.
Keywords: almond cornbread, grain-free cornbread, jalapeno paleo cornbread