The irresistible charm of this gluten-free chili cornbread is the balance of flavors and textures that come together in every bite. The slight heat from the chili flakes mingles perfectly with the natural sweetness of the cornmeal, creating a flavor that’s rich yet light. Gluten-free buttermilk keeps the bread tender and fluffy, while the addition of corn kernels adds bursts of sweetness and a satisfying crunch. With a golden-brown crust and soft, moist interior, this cornbread is as satisfying to look at as it is to eat.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour (ensure it has xanthan gum, or add 1/2 tsp separately)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk or buttermilk (for extra richness)
- 2 large eggs
- 1/4 cup honey or maple syrup (optional for sweetness)
- 1/4 cup melted butter or coconut oil
- 1/2 cup canned or fresh corn kernels
- 1/4 cup diced green chilies (adjust according to your spice preference)
- 1/2 tsp chili flakes (optional)
- 1/4 cup shredded cheddar cheese (optional, for topping)
Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking pan to get a golden-brown crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free flour, baking powder, baking soda, and salt. If your gluten-free flour does not contain xanthan gum, add 1/2 tsp at this stage.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk (or buttermilk), eggs, honey (or maple syrup), and melted butter. Stir well to ensure all ingredients are fully blended.
- Mix It All Together: Slowly pour the wet ingredients into the dry ingredients. Gently fold in the corn kernels and diced green chilies. If you like an extra kick, add in the chili flakes at this stage as well.
- Pour and Bake: Pour the batter into your prepared skillet or pan, spreading it evenly with a spatula. For extra flavor, sprinkle shredded cheddar cheese on top.
- Bake: Place the skillet or pan in the preheated oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 5-10 minutes in the skillet before slicing. Serve warm, ideally with a drizzle of honey or alongside a hearty bowl of chili or soup.
Tips:
- Customize Your Heat: Adjust the amount of green chilies and chili flakes to suit your taste.
- Additions: If you prefer a more robust flavor, mix in a teaspoon of cumin or smoked paprika with the dry ingredients.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven for best results.
This gluten-free chili cornbread is not only incredibly flavorful but also easy to make, with the perfect crumbly yet moist texture. Whether enjoyed on its own or with a warm bowl of chili, it’s sure to become a family favorite.
