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Roasted Chili & Cumin Cornbread

This is another great recipe from one of our cooking demos. The xanthan gum, common in gluten free recipes, helps with texture since there is no wheat flour in this recipe. You can omit it, but if you eat gluten free, it might just be something you want to add to your cupboard.


Butter a square 8X8″ baking pan. In a large bowl mix together:

6 eggs

1/2 cup melted butter, ghee (a nice nutty flavor), earth balance or oil

1/3 cup agave or honey

3 roasted chiles or about 1/2 cup seeded, skinned and diced chiles

Kernels from one ear corn

1 teaspoon vanilla

1 teaspoon toasted cumin seed (place in a saute pan, shake the pan back and forth keeping the seeds moving until it their aroma begins to come out)

In another bowl whisk together:

1/3 cup cornflour & polenta -mixed 50/50

1/4 cup coconut flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum


Gently whisk dry mixture into the wet mixture until there are no lumps remaining. Bake in an 8×8″ square pan at 400’°F for 15-20 mins or until a light golden color. Let cool 5 minutes.

Submitted by Ms. Dallas Scott, Tucson CSA