Gluten free Mexican Cornbread is the perfect comfort food to make for a weeknight meal!
Jump to RecipeI can’t tell you how much I LOVE this gluten free Mexican Cornbread recipe! The first time I had it was as a junior high kid at a friend’s house. Even back then, I knew it was something special so I asked my friend’s mom for the recipe. She gladly wrote it down, but by now it’s memorized since we have it probably once a month.
The original recipe was not gluten free, but thankfully it was easy to swap gluten cornbread mix for gluten free without compromise in taste. This one is also handy because many of the ingredients are pantry stable so the ingredients are available if you need to pull dinner off without a run to the store. I also love that this dish is portable. If you need to bring a meal to care for others, it can be made in a disposable metal baking dish and then passed on with no need for a dish exchange. Clearly, this dish checks a lot of boxes, which is why I am so excited to show you how to make it!
The Epic Gluten Free Mexican Cornbread Recipe
(Full printable recipe at the bottom of the post)
First, preheat your oven to 350 degrees F.
Chop up some onions, and brown the hamburger, sausage, and onions together. Once they are cooked, add the optional canned green chiles and cook until fragrant. Set aside.
I like to use these green chiles.
Now it’s time to decide which cornbread mix you’re using tonight. Feel free to use a gluten free or gluten full box mix, depending on your diet and taste. I like using Bob’s Red Mill Gluten Free Cornbread Mix for my gf batch. Famous Daves and Krusteaz are my favorite non gf mixes. Jiffy is not a great one for this recipe.
In a separate bowl, mix to combine the cornbread mix, 2 cans of creamed corn, 1/2 cup of veggie oil, and 1 stick of melted butter together.
Next, you are going to layer your 2 mixtures and add the cheese. Spread half of your cornbread mixture at the bottom of a 9×13 inch baking dish. then scatter the meat mixture over it. Sprinkle the shredded cheese over the meat mixture.
Spread the remaining half of the cornbread mixture over the meat and cheese. I like to blob some in the 4 corners then put a blob in the middle. Use a butter knife to spread it evenly.
Bake it for 1 hour at 350 degrees F. Let it cool & set for about 10-15 minutes after it comes out.
It’s ready to serve!
Let me know what you think of it! I would love to hear if it is a hit with your people!
If you’re looking for even more ways to take gluten out of your lifestyle, check out Norwex’s catalog- it is all gluten free- including the skincare! Check out this post for all the info about the gluten free Norwex catalog!
Print RecipeGluten Free Mexican Cornbread
Equipment
- 9×13 Baking Casserole Dish
Ingredients
- 1 15 oz Cornbread Mix Package use gf or gluten
- 2 cans Creamed Corn
- 1 stick of butter
- 1/2 cup vegetable oil
- 1 lb ground beef
- 1 lb sausage
- 1 large onion diced
- 1 cup cheddar cheese shredded or grated
- 2 cans green chiles optional
Instructions
- Preheat oven to 350 degrees F.
- Brown the hamburger, sausage and chopped onion together. Add the optional green chiles and cook until fragrant. Set aside.
- In a separate bowl, mix to combine cornbread mix, 2 cans of creamed corn, butter, and oil.
- In a greased 9×13 inch baking pan, layer half of the cornbread mixture and spread at the bottom. Scatter the meat mixture over it. Sprinkle the cheese over the meat. Spread the remaining half of the cornbread mixture on top of the cheese until smooth.
- Bake at 350 degrees for 1 hour.
- Let set and cool for 10-15 minutes before serving. Enjoy!
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