Spicy Cornbread Stuffed with Cheese
This Spicy Cornbread Stuffed with Cheese is simple to make and incredibly delicious. Say goodbye to your ordinary cornbread, this one has a Mexican twist and is gluten free and loaded with spices and cheese!
Servings: 8 servings
Calories: 243kcal
Ingredients
- 1 cup cornmeal yellow or white
- 1 cup rice flour
- ¼ cup light brown sugar
- 3 teaspoons gluten-free baking powder
- 1 teaspoon salt
- ¼ teaspoon cumin
- 1 teaspoon dried red pepper flakes or to taste
- ½ cup buttermilk
- ½ cup plain Greek yogurt
- 2 eggs beaten
- 2 tablespoons unsalted butter melted
- ½ cup green chilie or jalepeno peppers chopped
- ½ cup grated pepper jack or Cheddar cheese
Instructions
- Preheat oven to 400°F. In a large bowl, mix together the cornmeal, flour, sugar, baking powder or baking soda, salt, cumin, and red pepper flakes.
- Mix in the buttermilk, Greek yogurt, eggs, and melted butter.
- Prepare an 8" square baking pan with nonstick spray. Place half of the batter in the pan. Sprinkle with peppers and cheese. Cover with the rest of the batter. Bake for 20–25 minutes. Let sit for a few minutes before slicing.
Notes
Once cornbread is completely cooled, either wrap in plastic wrap or aluminum foil or an airtight container and refrigerate for up to 7 days.
Nutrition
Calories: 243kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 404mg | Potassium: 138mg | Fiber: 2g | Sugar: 8g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg