Gluten-free Corn Bread RecipeCredit: Image by Frances Spiegel, all rights reservedA basic Corn Bread recipe is rather bland. It needs something tasty, perhaps cheesy or spicy, to add flavour. So I often experiment with different variations. You can add almost any finely chopped vegetable to the corn bread mix. I've also created several very successful variations using different cheeses. I think I've tried everything from sweetcorn, courgettes and broccoli to red pepper and crumbled Stilton cheese.

I think my favourite variation is Corn Bread with chilli. It takes about ten minutes to prepare this recipe plus 35 minutes cooking time. These ingredients make twelve very generous squares.

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  • 150 g (5 oz) rice flour
  • 150 g (5 oz) fine polenta
  • 1 teaspoon salt
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon caster sugar
  • 3 tablespoons grated cheese. This recipe will work well with any hard cheese. I prefer to use a vegetarian Grana Padano which works very well in this recipe.
  • Handful of finely chopped fresh chives
  • 1 deseeded and finely chopped red chilli
  • 3 tablespoons olive oil
  • Extra oil for greasing the baking tray
  • Two eggs, beaten well
  • 300 ml (½ pint) buttermilk - if you don't have buttermilk, and I rarely do, add 1 tablespoon plus 1 teaspoon of lemon juice to 300 ml of milk.


Chopped BroccoliCredit: Image by Frances Spiegel, all rights reserved.As I said earlier you can create all sorts of delicious variations.

I like to replace the chilli with a handful of finely chopped courgettes, broccoli, red or yellow sweet pepper or a tin of sweetcorn - it's your choice. I always look for sweetcorn packed in water without salt. If your sweetcorn is packed in salt water, rinse before use.

Chopped Onion and Sweet Yellow PepperCredit: Image by Frances Spiegel, all rights reserved.Another very tasty option is chopped onions with sweet yellow peppers. Go wild - use your imagination!



  1. Grease a 20 cm (8 inch) square cake tin. Pre-heat the oven to 190ºC (375ºF), Gas Mark 5.
  2. Sift together the flour, polenta, salt and baking powder into a large mixing bowl.
  3. Add the sugar, cheese, chives and chilli.
  4. In a separate bowl, mix together the oil, eggs and buttermilk. Add these to the dry ingredients, mixing gently until well combined.
  5. Pour the mixture into the grease cake tin and cook in the pre-heated oven for about 30-35 minutes until golden brown.
  6. Place on a wire rack to cool, and then cut into squares



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Gluten-free Corn Bread Goes with Almost Anything

This Gluten-free Corn Bread is a good accompaniment to a salad or Broccoli and Marrow Soup, or just as a simple snack at any time of day. I think it goes especially well with a good hot beefy stew.

This recipe freezes well, but I would suggest you cut it into squares before freezing. Packed carefully, this gluten-free Corn Bread with Chilli travels well and is good for summer picnics or packed lunches.