Laura’s Spicy Cornbread (gluten free)

Laura’s Spicy Cornbread (gluten free)

14 inch Dutch oven



6 cups cornmeal

1 ½ teaspoon salt

3 Tbl. Sugar

1 ½ teaspoon baking soda

1 cup oil

6 eggs

2 ¼ cup buttermilk or milk

3 cans cream-style corn

2 cans chopped green chili peppers (4oz.)

1 can jalapenos (4oz.)

3 cups shredded cheddar cheese


Preheat oven lid. (Ring of coals with 2 coal son each side of handle.)

Mix cornmeal, salt, sugar and soda.

Beat oil, eggs and milk, and then add to dry ingredients.

Add corn and drained peppers.

Mix well!

Pour half of mixture into greased 14-inch Dutch oven.

Put half of grated cheese over batter.

Spoon remaining batter into Dutch oven and top with remaining cheese.

Bake at 450degrees for 25 minutes or until golden brown and knife comes out clean.

 10 coals/under 30 coals/top

1 Comment
  • nancy

    Really good cornbread, but give it a few minutes to cool before cutting so it can firm up. Very tasty with salsa for topping!

    May 10, 2011 at 1:12 PM

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