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Gluten-free Cornbread with Sweet and Spicy Chili Cheddar Topping

Adapted from the Savory Gluten Free Baker by Hannah Miles and Nicole Hunn's Gluten-free Bread Flour blend.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 9 slices
Calories: 320 kcal
Course: Breakfast , Bread , Lunch , Dinner
Cuisine: Mexican

Ingredients

For jalapeno cheese cornbread topping:
  • 2 jalapenos or red chilis finely sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped cilantro
  • 2 teaspoons sugar
  • 100 grams / 1 cup cheddar cheese
For the gluten-free flour bread blend:
  • 22.5 grams superfine brown rice flour
  • 22.5 grams superfine white rice flour
  • 11.25 grams tapioca starch
  • 11.25 grams Potato Starch
  • 3.75 grams potato flour
  • 2.25 grams xanthan gum
  • 1.5 grams pure powdered pectin
  • 18.75 grams Whey Protein Isolate optional, but recommended for best results
  • 11.25 grams Expandex or Ultratex 3 optional, but recommended for best results
For the rest of the bread ingredients:
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 300 grams 2 cups cornmeal gluten-free
  • 4 tablespoons chopped cilantro
  • 1 lime zest of
  • 3 scallions finely chopped
  • 500 ml / 2 cups buttermilk
  • 50 grams / 3.5 tablespoons butter melted
  • 3 eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

    Cup of Yum
  1. Preheat oven to 375F. Prepare a 9x9 square pan by laying it with parchment paper or by greasing with butter.
  2. Begin by whisking all the gluten-free bread flour ingredients together in one large bowl. Make sure they are well combined. Set aside.
  3. Prepare the jalapeno cheese cornbread topping: Preheat a pan to medium heat. Add olive oil and chilis. Fry the chilis briefly, about 2 minutes, just until soft. Season with salt and pepper, add cilantro and cook for an additional 2 minutes. Add the sugar, mix well to combine, and let the chili topping cook for a 1 minute longer. Take off heat and set aside.
  4. To the bowl with gluten-free bread flour blend, add cornmeal, baking soda, cilantro, lime zest and scallions. Mix to combine.
  5. In a medium bowl, combine buttermilk, melted butter, eggs, salt and pepper.
  6. Gradually add the wet ingredients to the bowl with the dry ingredients. Stir with a spatula until everything is mixed together.
  7. Pour gluten-free cornbread mixture into prepared baking dish and smooth the top with a spatula. Sprinkle evenly with cheddar cheese. Finally, spread chili cheddar cornbread topping on the top of the cheesy bread.
  8. Bake gluten-free sweet and spicy cornbread at 375F oven for 35 minutes, until the bread is golden-brown on top.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 36g (12%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 84mg (28%) Sodium 795mg (33%) Potassium 270mg (8%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 513IU (10%) Vitamin C 7mg (8%) Calcium 216mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 9slices

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 36g 12%
Protein 10g 20%
Fat 15g 23%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 84mg 28%
Sodium 795mg 33%
Potassium 270mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 513IU 10%
Vitamin C 7mg 8%
Calcium 216mg 22%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.