Preheat the oven to 350 degrees F (176 degrees C) and lightly grease an iron skillet or loaf pan or even muffin tins , if you wish.
Make Buttermilk subsitute-In a small bowl add the 1 tablespoon of vinegar or lemon juice to the one cup almond milk and set aside. If you are using buttermilk you can omit this step. (I use almond milk as I am lactose intolerant)
Make egg replacement- In a small bowl combine 1 teaspoon baking powder +1 Tablespoon water + 1 tablespoon vinegar. If you are using a real egg, you can omit this step. (I use an egg replacer as I am egg intolerant)
Melt the butter and add it to a large mixing bowl. Add the applesauce, honey and sugar alternatives of choice, egg or egg replacer and mix.
Add the salt, baking soda and cajun seasoning and mix.
Add the almond milk and vinegar mixture or buttermilk and mix.
Stir in cornmeal and gluten free bread mix until well incorported.
Pour your cornmeal mixture into your greased pan (I used an iron skillet) and make sure the mixture is spread evenly in the pan. Place your sliced jalapeño slices to decorate the top of the bread. (You could also put some jalapeño slices directly into the mix but I wanted mine easy to pick out or off if not wanted.)
Pop your bread in your preheated oven and bake for about 30 minutes or until the toothpick comes out clean and the top is slightly golden brown. (If hosting a gathering this can be done the day ahead)
Set aside the jalapeño cornbread to rest while you prepare the rest of your dishes.
Make the Grilled Pineapple Corn Salsa
Cook your corn on the cob. You can do this by many methods just pick one that suites you. If you want to stay outside and enjoy the day, remove the silk threads from the corn and soak corn in water and then grill your corn on the grill for about ½ hour. You can also steam for ½ hour, boil for about 20 minutes or also cook your corn in the microwave for about 10-12 minutes or until the corn is tender. The choice is yours.
In a small bowl, combine melted butter, cajun seasoning and lime zest. Mix and brush on the corn.
Preheat/prepare your BBQ grill. I have a gas grill but a charcoal grill is even better. If you do not have a grill , no worries, a grill pan on top of your stove works great too.
Chop up red bell peppers, onions, cilantro and add to a medium bowl. Add fresh lime juice and cilantro and cajun seasoning and stir. Set aside until you finish grilling your corn and pineapple that will be added later.
Cut pineapple into half slice slices that are big enough to put on the grill and don't fall through the cracks. I used fresh pineapple but in a pinch you could substitute with canned pineapple. Brush with a little olive oil or use a little spray oil so they do not stick on the grill. Set aside to be grilled later.