East Green Chile Cornbread using a gluten-free mix
Sometimes even a goddess needs a short-cut. I happened to have a Glutino Yankee Cornbread Mix
on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. Here's what happened.
on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. Here's what happened.Easy Green Chile Cornbread
Last updated: April 18, 2025
I also added plain yogurt, lime juice and honey to make it moist, and spices to liven up the flavor. It turned out super well. We grilled halved squares of it in a little bit of olive oil to accompany our tasty Mulligatawny Soup last night. Comfort food win.
Ingredients:
1 package Glutino Yankee Cornbread Mix - or your favorite mix, keep track of measurement differences.
1/2 cup plain yogurt or sour cream
2/3 cup milk
1 squeeze fresh lime juice or lemon juice
1/4 cup light olive oil
3 tablespoons honey or brown sugar
1/2 cup chopped green chiles
2 large organic free-range eggs, lightly beaten
2/3 cup grated Parmesan or Cheddar cheese
1/2 teaspoon chili powder
Pinch or two of cayenne pepper or chili powder, to taste
Instructions:
Preheat oven to 425 degrees F. Line an 8x8-inch baking dish with foil and lightly oil the bottom and sides.
Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack.
Serve warm.
Recipe Source: glutenfreegoddess.blogspot.com
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