Mexican Cornbread (Gluten & Almost Dairy Free)

In the spirit of Cinco de Mayo, my office had a little fiesta where we all brought our favorite Mexican food in. I decided to make Mexican cornbread…..and omg it was goooood!! Its not your usual dry or gritty cornbread, its nice and moist and corny with just enough Mexican flavor. I’m not one for spicy food, but you could certainly add jalapenos instead of the peppers and add some chili powder, etc. Its also really easy to  make, you just mix it up and bake! Hubby had it with chili and cheese on top and said it was amazing, but I like it just plain! The only dairy in it was the cheese (yes i splurged!) but you could use soy cheese or just omit the cheese and it would be completely dairy-free. Yum! Hope you enjoy it as much as we do! 🙂

Mexican Cornbread (Printable Version)


1 cup yellow cornmeal

1/2 cup gluten free flour

1/2 tsp xanthan gum

2 Tbsp sugar

2 Tbsp baking powder

1/2 tsp McCormick taco seasoning

1/2 tsp salt

2/3 cup almond milk

2 lg eggs

1/3 cup vegetable oil

1/4 onion, finely chopped

1/2 cup mixed bell peppers, finely chopped

1 (14 oz) can creamed corn

1 cup frozen corn, thawed

1 cup grated Fiesta blend cheese



In a large bowl mix together all ingredients Pour the batter into greased 8×8 inch square glass baking dish. Bake at 350 F for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.


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