Cornbread is a staple in our home, especially during the cold winter months when soups and stews seem to take over every meal. This gluten free cornbread is a star in hiding as it’s the perfect side to most mains, soups and salads. You can eat it cold or warm it up, either way you will love it. I added jalapenos to this dozen, but often add shredded cheese, rosemary, basil or even pumpkin seeds. It’s a perfect snack when a craving strikes and makes an excellent lunch box addition.