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Green Chili Cornbread

This savory cornbread has a touch of sweetness and is a cozy way to welcome in autumn.

real close photo of cornbread squares on a plate

by Laurie Richardone

Serves 12


1 cup organic cornmeal

1 cup gluten free flour (Cup4Cup, or see cook notes)

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. sea salt

1 cup cashew milk, or other milk

2 eggs

1/2 cup of grass fed butter, melted

1 tsp. honey, melted, to finish cornbread

1/2 tsp. red chili powder, for dusting

1 cup fresh corn kernels, or frozen, organic

1 cup mild hatch green chili, canned, small chop (optional)

1/2 cup cheddar cheese (optional)

Preheat the oven to 375.


Mix all dry ingredients in a mixing bowl with paddle attachment.

Add milk and eggs. Blend well. Add melted butter. Blend well. With the mixer turned off, fold in the corn kernels, green chili, and cheddar cheese if using.

Pour the batter into a greased medium to large cast iron pan. Use either a neutral oil, or melted butter. Spread batter evenly in the pan. Dust with red chili powder. It gives the cornbread a rich color.

Bake for 20 minutes, or until the cake tester comes out clean. When the cornbread is still warm, brush with melted honey for a nice glaze and sweetness.

Cut the rounded corners off, and set aside for snacking. Cut into even squares. Keep refrigerated for up to four days. The flavors are elevated when slightly cooled. Freezes well for up to two months.

Cook Notes: For a lower carb cornbread, replace the gluten free flour with almond flour. If not using Cup4Cup, add 1 tsp. Xanthan gum to the dry ingredients.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit


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