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.
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
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
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).
BAKE – Pour batter into prepared baking dish. Bake for 45 minutes. Let the cornbread sit for 5 minutes to cool before cutting.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
Cornmeal is naturally gluten-free food.
Yes, cornbread freezes great. Make sure it’s fully cooled and place into a freezer baggie. Freeze for up to 3 months.
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.
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
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
You might be wondering what to eat with cornbread? Here are a few of my favorite entrees to eat with cornbread.
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!
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Gluten Free Cornbread
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
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