Spicy Cornbread
Updated Feb 15, 2021, Published Oct 09, 2013
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Spicy Cornbread
Ingredients
- 1¼ cups unsweetened plain almond milk
- 1/3 cup coconut oil, melted, plus 1 tablespoon more for brushing the top
- 1 tablespoon coconut sugar
- 1 teaspoon apple cider vinegar
- 1¼ cups Ricki’s All Purpose Gluten-Free Flour Mix, or any all purpose gluten-free flour
- ¼ cup corn flour, not cornmeal
- 1 tablespoon baking powder
- ¾ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup organic cornmeal
- 3 green onions, white and light green parts only, sliced
- ½ sweet bell pepper, green or red, chopped
- 2 teaspoons finely chopped jalapeño pepper
Instructions
- Preheat the oven to 350ºF. Line a 9-inch springform pan or round pie plate with parchment paper or spray with gluten-free non-stick spray.
- In a small bowl, whisk together the almond milk, 1/3 cup coconut oil, coconut sugar, and vinegar. Set aside.
- In a large bowl, sift the all purpose flour, corn flour, baking powder, xanthan gum, baking soda, and salt.
- Stir in the cornmeal by hand.
- Pour the wet ingredients over the dry and mix just to blend. Do not over-mix!
- Gently stir in the onion and peppers.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20 minutes, then remove from the oven and quickly brush the top with 1 tablespoon melted coconut oil.
- Continue to bake for another 15-25 minutes, until the top begins to brown and a tester inserted in the center comes out clean.
- Cool in the pan and cut into wedges to serve. (Can be frozen and reheated later.)
Nutrition
Calories: 211kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 7gSodium: 278mgPotassium: 211mgFiber: 3gSugar: 2gVitamin A: 290IUVitamin C: 12.1mgCalcium: 128mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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