Gluten Free Habanero-Cheddar Cornbread

Janice Joy Miller


I was in the mood for a vegetarian weekend on a very welcome rainy Saturday in SoCal. Pinto beans and cornbread were the order of the day. I modified this recipe from my 30 year old La Leche League cookbook. I slow-dry peppers and mushrooms in a paper bag in the refrigerator, so this was made with half of a dried habanero. Fresh would be just as hot. Be sure to chop finely to spread out the heat. Habanero has a different flavor than jalapeno. Both are wonderful in this recipe.


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15 Min
20 Min


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1 c
yellow cornmeal
1 c
nut flour (e.g. almond, hazelnut, cashew)
1/2 tsp
2 tsp
non-aluminum baking powder
3 1/2 Tbsp
nut oil (e.g. walnut, hazelnut, almond, apricot kernel)
3 1/2 Tbsp
maple syrup or honey
large eggs
1 can(s)
southern style creamed corn
1 c
greek yogurt
1 c
grated cheddar cheese
fresh or dried habanero pepper, finely chopped (more or less to taste)

How to Make Gluten Free Habanero-Cheddar Cornbread


  • 1Preheat oven to 400 F.
  • 2Wipe a large cast iron skillet with high heat nut oil.
  • 3Mix dry ingredients with a fork or a whisk until well blended.
  • 4Whisk wet ingredients until smooth and homogenous.
  • 5Pour wet ingredients into dry ingredients, and stir until just combined. Some dry spots are ok.
  • 6Bake about 20 minutes, or until top is lightly browned and a knife inserted in the center comes out clean.

Printable Recipe Card

About Gluten Free Habanero-Cheddar Cornbread

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy, Healthy, Heirloom

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