Flourless Chili Cornbread

This recipe was born thanks to a friend of mine, who told me this week that she was recently diagnosed as wheat intolerant. She has since been amazed to discover just how many of the foods she loves have wheat in them. One of her biggest disappointments came when she learned that cornbread contains wheat flour. After talking to her for a few more minutes, I was left with one thought…challenge accepted.

I started out with a recipe from James Beard’s Beard on Bread cookbook, but found it to be too salty and too greasy. My adaptation replaces the butter with yogurt, cuts the salt in half, and has a bit of honey to enhance the corn flavor. The bread went very well with a Mexican inspired shrimp, chorizo, and rice dish I made for dinner.

Flourless Chili Cornbread

Serves 8 to 10

  • 2 cups Corn(frozen or fresh)
  • 1 cup Corn Meal
  • 1 tsp Salt
  • 3 tsp Baking Powder
  • 2 cups Plain Yogurt
  • 2 eggs(beaten)
  • 3 Tbs Honey
  • 4oz can Green Chilis
  • 3oz Shredded Jack Cheese

 

*Variation: Omit chilis and cheese and add 1/4 cup honey and zest of one orange.

Preheat oven to 350 degrees. Combine all ingredients and stir until smooth. Pour into a well buttered baking dish or a hot cast iron skillet. Bake for 45 to 55 minutes, depending on your oven. Cool 20 minutes before serving.

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Posted in Bread, Healthy, Side Dishes, Vegetarian

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5 Responses to “Flourless Chili Cornbread”

  • Mom says:

    This looks delicious, love the optional honey and orange zest version idea. Welcome back.

  • emily says:

    I’m gluten intolerant and this looks amazing! more wheat free recipes please!

  • Mary Anne says:

    I look forward to trying your recipe! My husband is sensitive to wheat but my attempts to make wheat free cornbread have resulted in heavy or dry results. What a lot of goodies you put in!

  • Nelson Nunez says:

    i follow the recipe like you say, but it came out raw in the middle of the cake

    • Elise says:

      I am sorry to hear that. I hope you put it back in the oven and let it continue baking. Please keep in mind that I provide the amount of time it takes for things to bake based on my experience while making the recipe. All ovens are calibrated differently, and it is important when reading any recipe to consider that it may take more or less time in your oven than it did in the recipe writer’s oven.


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