Gluten-Free Texas Cornbread

Gluten-Free Texas Cornbread

Without any wheat flour, this cornbread turns out moist with cornmeal and creamed corn. With a slight sweetness, this is also great for snacks.

Ingredients: one 20 x 20 cm baking tray

Corn meal
160 g
Baking powder
1 tablespoon
Cheddar cheese (melting cheese)
1/2 cup
Sour cream
240 ml
Canned creamed corn
240 ml
Vegetable oil
5 tablespoons
Honey or agave syrup
50 ml
Jalepeños (optional)
a small amount


1. Preheat the oven to 200℃ (400°F). Lightly grease a cake pan with butter or oil.
2. Combine the cheese, egg, sour cream, creamed corn, honey, and vegetable oil in a bowl.
3. In a separate bowl, combine the corn meal and baking powder, then add the wet ingredients from Step 2 and mix well.
4. Pour into the cake pan and bake for 30 minutes. It's done if a toothpick inserted into the center comes out clean.
5. Enjoy it with the classic Mexican chili con carne. Texas style cornbread has a distinctive sweetness. A perfect snack with milk!

Story Behind this Recipe

In some parts of the U.S., cornbread or corn muffins are served with meals, in place of regular bread. Texas-style cornbread has a slightly sweet taste and is nice and moist. Add some jalepeños to create an even tastier bread!