Cornbread brownies - low fat, gluten free

Jean Ray


This recipe was developed for a challenge to make unusual cornbread. I've gone wheat-free, so used cocoa where I would have used flour and milled flaxseed/water for the fat. Added chocolate chips and walnuts, plus a little cinnamon and a dash of cayenne 'cause I'm crazy like that. Compared to 'real' brownies, 'real' wins, but they are pretty good compared to flaxseed muffins. Especially good warmed a little in the microwave with some greek yogurt or fruit.


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 1 1/2 c
  • 1 c
  • 1
  • 1/3 c
  • 1/4 c
  • 1/2 c
    milled flaxseed
  • 3/4 c
  • 2 tsp
    baking powder
  • 1 tsp
  • 1 pinch
    cayenne pepper
  • 1/2 tsp
  • 1/2 c
    walnuts, chopped
  • 1/2 c
    chocolate chips

How to Make Cornbread brownies - low fat, gluten free


  1. Preheat oven to 400 degrees. Grease 8x8 pan.
  2. Add milk to cornmeal, stir. In separate bowl, whisk egg, water, honey, and flaxseed. Let both mixtures sit about 15 minutes.
  3. Stir spices, baking powder, and cocoa into cornmeal mixture.
  4. Stir liquid (which is the consistency of applesauce after it sits) into cornmeal mixture.
  5. Fold in walnuts and chocolate chips.
  6. Spread in pan and bake 20 minutes, or until done.

Printable Recipe Card

About Cornbread brownies - low fat, gluten free

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free, Low Fat, Wheat Free

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