Posted on by Creative Co-Op

Gluten-Free Green Chile Cornbread Mix

Our Gluten-Free Green Chile Cornbread Mix gets its pleasant heat from green Anaheim Chiles and its slight sweetness from our freeze-dried sweet corn. Essential ingredients like baking powder, rice flour and sugar complete the mix and make gluten-free cornbread both quick and easy.

  • Sweet cornbread flavor with a spicy kick
  • Finely ground, flour-like texture mixed with diced chiles and corn kernels
  • Pale yellow in color with flecks of green
  • Naturally gluten free
  • Bake in a loaf pan for large, hearty slices or use a muffin tin for quick cornbread muffins
  • Deep-fry balls of dough for a sweet and spicy corn fritter
  • Use as tempura batter

Recipes:

Gluten-Free Iron Skillet Cornbread Classic cornbread made easy and gluten-free, spiked with freeze dried corn and diced green Anaheim chiles. PREP TIME: 10 Minutes COOK TIME: 25 Minutes SERVINGS: 8-12 INGREDIENTS: 1 Egg 4 Tablespoons Butter, melted & divided ¾ Cup Milk or Water 1 ⅓ Cups F+F Gluten-Free Green Chile Cornbread Mix DIRECTIONS: 1. Set oven to 400°F and place 10- or 12‑inch cast‑iron skillet inside the oven to preheat. 2. In a medium bowl, whisk together the egg with 3 tablespoons of melted butter that has cooled enough to not cook the egg. Whisk in the milk, then stir in the F+F Gluten‑Free Green Chile Cornbread Mix. Mix well. 3. Remove the hot skillet from the oven. Add remaining 1 tablespoon of butter to the skillet & swirl to coat pan. Pour in cornbread batter and return to oven. Bake for 20 to 25 minutes, or until top is golden brown & toothpick inserted in center comes out clean. Enjoy!

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Green Chile Cornbread Muffins INGREDIENTS: 1 ⅓ c F+F Gluten-Free Green Chile Cornbread Mix 5 Tbsp Butter 1 Egg 1 c Milk or Water F+F Smoked Tomato Truffle Jam, to taste DIRECTIONS: 1. Preheat oven to 400°F. 2. Melt butter & set aside to cool a bit. 3. Whisk together egg with the cooled melted butter & milk. 4. Add F+F Gluten-Free Green Chile Cornbread Mix & stir well. 5. Line a muffin pan & spoon about ¼ cup of batter into each muffin cup. 6. Bake for 20-25 minutes. 7. Serve with F+F Smoked Tomato Truffle Jam. Enjoy!

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