GF Chilli Cornbread

Preparation time
10 mins
Cooking time
50 mins
12 people
Meal course
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Posted on
GF Chilli Cornbread

My gluten filled Jalapeño Cornbread is quite the tastebud tempter to be sure (the recipe is HERE)… BUT, I would actually go as far as to say, that my Gluten Free Chilli Cornbread is EVEN BETTER!!! I know, Right!?
Now, I’ve gotta tell you, I LOVE gluten, so coming from me, this statement really means something.
Anyhoo, give it a go… Burn baby, burn, Cornbread infernooooooo


100g Coarse Polenta
100g Gluten Free Self-Raising Flour
130gm Quinoa Flour
3 heaped tspns GF Baking Powder
50g Caster Sugar
1 tsp Salt
150g Butter – melted
2 chipotle chillis in adabo sauce – pureed ***
3 Eggs
420g tin of Creamed Corn
250ml Buttermilk ***
3 tbs of finely chopped fresh Coriander leaves
1 whole Spring onion finely sliced

Topping –
2 tbs sliced Pickled Jalapeño’s (or fresh if you have them)
50g Tasty Cheese

  1. Line the base and sides of a 20cm x 20cm baking tin and preheat your fan forced oven to 170°c.
  2. Place all the cornbread ingredients except the Jalapeño’s and Cheese into a large bowl and stir to combine. Transfer the batter to your prepared tin and then scatter over the sliced Jalapeño’s and cheese. Bake the bread for 50 minutes or until a skewer comes out clean.
  3. Once cooked, cool the bread in the pan for 10 minutes, then serve straight away (or cold) with lashings of salted butter and your favourite slow cooked BBQ meat... OH EM GEEEEEE delicioso.
  4. *** Tip: If you don't have chipotles in adabo sauce, you could use 2 dried chipotle soaked for 30 minutes in a cup of boiling water, or alternatively just add a tbs of dried chipotle powder, or a tsp of hot chilli powder. Your choice, just make it spicyyyy! ARRIBA!
  5. *** Tip: If you don't have buttermilk in your fridge, never fear! If you add 1 tbs of white vinegar to a cup of full cream milk and let it sit for a few minutes... Voila! Homemade buttermilk.

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