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top view shot of thirteen slices of cornbread in square glass baking dish
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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.
Course Bread, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 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