Heat Oven and Prep Pan. Preheat Oven to 400 degrees Grease an 8-inch square baking pan with nonstick cooking spray.
Make the Batter. Whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and vegetable oil. Stir until a batter forms. Add chopped pepper and cheese. Stir to combine. Spread batter evenly into prepared pan.
Bake and Cool. Bake until cornbread is set and a cake tester inserted into the middle of the cornbread comes out clean. Place pan on a wire rack and allow to cool for 20 minutes before serving. Store leftover cornbread wrapped on the counter for up to three days.
The Cheese: Grate your own cheese or use pre-grated cheese.
The Jalapeño: The jalapeño seeds contain most of the heat. For a spicy cornbread, leave the seeds in the pepper. For a cornbread with less heat, scoop out the seeds before chopping.
Gluten-Free Jalapeño Cheddar Skillet Cornbread: Place an 8-inch cast-iron skillet in the oven as the oven heats. Remove it from the oven, grease with nonstick cooking spray and carefully spread the batter into the pan. Bake about 18 minutes.
Gluten-Free Jalapeño Cheddar Cornbread Muffins: Scoop batter into 12 paper-lined muffin cups. Bake about 18 minutes.
Freezing: Allow the cornbread to cool completely. Wrap and freeze up to two months. Allow cornbread to thaw on the counter.