Way back when, I created a grain-free recipe for cornbread without using a single grain of corn flour or any other grain flour. I discovered that combining almond flour and coconut flour gave me a beautiful faux cornbread. I followed with corn muffins and a cornbread using just almond flour.

With this variation I've added shredded sharp cheddar cheese and pickled jalapeños. And for folks not doing dairy, it can be made dairy-free by leaving out the cheese or using dairy-free cheddar cheese.

For the jalapeños, you can add them freshly diced or pickle them (pickling steps in recipe). I like to bring the heat down on the jalapeño, so I remove the seeds and white flesh (which carries most of the heat). I recommend using kitchen gloves when chopping jalapeño to avoid getting your fingers coated in the pepper juice and then spreading it to your eyes or anything else you might touch.

If you don't have jalapeños you can try diced dill pickles. I added the full recipe for pickled jalapeños below as well in case you want to make a full batch to use in other recipes. Pickled jalapeños go great on sandwiches, pizza, enchiladas, and nachos.