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Katie's Cucina » Recipes » gluten free

Gluten Free Cornbread

Published: Mar 9, 2022 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Two images with title text above; left: cornbread in glass dish, right: cornbread slices on white plate
Two images separated by title text; top: three slices of cornbread on white plate, bottom: 9 cornbread slices in glass baking dish
Three images with title text in middle; top: three slices of cornbread on plate, bottom lef: cornbread ingredients in mixing bowl, bottom right: mixed up cornbread ingredients in bowl
13 slices of cornbread in square glass baking dish
Three slices of cornbread on white plate with title text on bottom
Three slices of cornbread on white plate with title text on top

My gluten free cornbread with cheese recipe is made in under an hours time. This spongy and soft cornbread has a little kick thanks to the green chiles. No one will ever know this cornbread is gluten free.

three cornbread slices on white plate with baking dish filled with more cornbread in the background

If you love cornbread but either can’t eat gluten or trying to stay away from it my Gluten Free Cornbread recipe is a winner. It’s not thick and dry like some cornbread. It’s not sweet like my Honey Cornbread Muffins instead it’s light and fluffy with a spongy texture thanks to the combination of cornmeal, creamed corn, eggs, and cheese. Lots and lots of glorious cheese and a surprising zinger. A small can of green chiles provides a nice kick making this a delicious green chile cornbread that just so happens to be gluten free!

Table of contents

  • Ingredients
  • How to Make Gluten Free Cornbread
  • FAQs
  • Tips & Tricks
  • What to Eat with Cornbread

Ingredients

Cornbread ingredients: shredded cheese, onion, creamed corn, corn meal, baking soda & salt, green chiles, eggs, and oil

Here is a list of ingredients you will need to make Gluten Free Cornbread.

  • Cornmeal – A cup of ground cornmeal is all you need.
  • Cheese – Shredded cheese is mixed throughout.
  • Oil – I use vegetable oil for this recipe but you could also use canola oil.
  • Eggs – The egg is what helps bind the cornbread together.
  • Green Chile’s – One small 4 ounce can undrained flavors the cornbread.
  • Onion – A half of onion finely minced.
  • Creamed Corn – This sounds odd, but I promise you it adds texture and moisture to the cornbread. You will never know you are eating creamed corn.
  • Salt – A little bit will go along way.
  • Baking Soda – This will help it rise and be fluffy.

How to Make Gluten Free Cornbread

two images; left: cornbread ingredients in stainless steel mixing bowl, right: cornbread batter mixed up with green spatula

PREHEAT – Preheat the oven to 375 degrees Fahrenheit. Coat an 8-inch baking dish with cooking spray.

MIX – In a large bowl stir together cornmeal, salt, and baking soda. Stir in creamed corn, cheese, onion, oil, eggs, and chile peppers (make sure you don’t drain them you want that liquid).

cornbread batter in square glass baking dish sitting in middle rack of oven

BAKE – Pour batter into prepared baking dish. Bake for 45 minutes. Let the cornbread sit for 5 minutes to cool before cutting.

FAQs

three cornbread slices on white plate with baking dish filled with more cornbread in the background

Here are all the frequently asked questions readers have asked when making this recipe.

What kind of cornmeal is gluten free?

Cornmeal is naturally gluten-free food.

Can you freeze cornbread?

Yes, cornbread freezes great. Make sure it’s fully cooled and place into a freezer baggie. Freeze for up to 3 months.

How do you reheat frozen cornbread?

To reheat frozen cornbread wrap the thawed pieces in aluminum foil. Bake at 350 degrees Fahrenheit for 10-15 minutes (covered) or until warm in the middle.

How many calories are in gluten free cornbread?

The calories in gluten free cornbread will depend on the ingredients and recipe you use. However, my gluten free cornbread recipe has about 152 calories per slice; Carbohydrates: 18g | Protein: 7g | Fat: 6g

Tips & Tricks

nine slices of cornbread in square glass baking dish

Here are a few of my favorite tips and tricks I’ve learned when making green chile cornbread.

  • Creamed Corn – Don’t skip this ingredient. It adds texture and liquid to the cornbread.
  • Cornmeal – Do not use coarse cornmeal. For this recipe to work you need finely ground cornmeal.
  • Prep Ahead – You can make the batter a head of time. Place in the glass baking dish, wrap with plastic wrap and refrigerate for up to 12 hours.

What to Eat with Cornbread

top view shot of thirteen slices of cornbread in square glass baking dish

You might be wondering what to eat with cornbread? Here are a few of my favorite entrees to eat with cornbread.

  • Turkey and Black Bean Chili
  • Beef Stew
  • Chili Pasta
  • Crockpot Chicken Enchilada Soup

If you make this gluten free cornbread recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

top view shot of thirteen slices of cornbread in square glass baking dish

Gluten Free Cornbread

My gluten free cornbread with cheese recipe is made in under an hours time. This spongy and soft cornbread has a little kick thanks to the green chiles. No one will ever know this cornbread is gluten free.
5 from 2 votes
Print Pin Save Saved! Rate
Course: Bread, Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Calories: 152kcal
Author: Katie

Equipment

  • 1 Large Bowl
  • 1 Oven

Ingredients

  • Nonstick Cooking Spray
  • 1 cup Cornmeal
  • 1 teaspoon Salt
  • ½ teaspoon Baking Soda
  • 17 ounces Canned Cream Corn
  • 1-½ cups Shredded Cheddar Cheese
  • ½ cup Finely Chopped Onion
  • ½ cup Vegetable Oil
  • 2 Eggs beaten
  • 4 ounces Canned Diced green Chile Peppers undrained

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Coat an 8-inch baking dish with cooking spray.
  • In a large bowl stir together cornmeal, salt, and baking soda. Stir in creamed corn, cheese, onion, oil, eggs, and undrained chile peppers.
  • Pour batter into prepared baking dish. Bake for 45 minutes. Let the cornbread sit for 5 minutes to cool before cutting.

Notes

  • Creamed Corn – Don’t skip this ingredient. It adds texture and liquid to the cornbread.
  • Cornmeal – Do not use coarse cornmeal. For this recipe to work you need finely ground cornmeal.
  • Prep Ahead – You can make the batter a head of time. Place in the glass baking dish, wrap with plastic wrap and refrigerate for up to 12 hours.

Nutrition

Serving: 1g | Calories: 152kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 490mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Sharon Mauldin

    September 29, 2023 at 10:13 am

    5 stars
    I made this for a women’s retreat and EVERYONE loved it! Thanks for helping me be a great hostess!

    Reply
    • Katie

      October 03, 2023 at 3:19 pm

      Sharon, thank you for taking the time to leave a 5 star comment. I’m so happy to read that everyone loved this recipe!

5 from 2 votes (1 rating without comment)

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