Preheat your oven to 400°F (205°C).

Put all dry ingredients—cornmeal, gluten-free flour, baking soda, baking powder, and salt—into a bowl and use a whisk to combine. Make sure there are no clumps of flour.

In a separate bowl, combine the wet ingredients: plain unsweetened almond milk (or soy milk), maple syrup, apple cider vinegar, and apple sauce. Stir or whisk to combine.

Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. If you see bubbles, that's a good thing. The apple cider vinegar reacts with the baking soda, which will help your cornbread rise and have that perfectly fluffy texture.

After combining the mixture, carefully fold in the minced jalapeño and corn.

Pour the batter into a parchment-lined baking pan. If necessary, carefully jiggle or use the back of a spoon to spread it evenly across the pan.

Bake the jalapeño cornbread for 25 to 30 minutes in a preheated 400°F (205°C) oven.

Remove from oven and let it cool for at least 10 minutes before serving.

Leftover cornbread keeps well in a sealed bag or airtight container in the refrigerator for up to four days. To freeze the cornbread, we recommend portioning the cornbread into pieces first and then placing them in a freezer-safe container for up to three months to freeze.