Chilli cornbread

Servings: 12 Prep time: 15
Difficulty: Easy Cooking time: 35
Author: My Dairy-Free Dream Total time: 50

This wonderful dairy-free and gluten free cornbread includes apple puree to keep it moist and eliminates the need for butter. Using a pinch of dried chilli flakes adds a little kick to the bread - ideal for accompanying warming soups and stews.


150g / 5 1/2 oz corn meal (maize meal or fine polenta)
150g / 5 1/2 oz gluten free flour mix
1tbsp gluten free baking powder
1tsp salt Pinch of chilli flakes
2 free range eggs
2tbsp olive oil
170ml / 5 1/2 floz Rice Dream calcium enriched or original
125g / 4 1/2 oz unsweetened apple puree


  1. Preheat the oven to 200ºC, gas mark 6.
  2. Grease and line a square 20cm (8 inch) shallow tin.
  3. Sift together the cornmeal and flour, baking powder and stir in the salt and chilli flakes.
  4. In a separate bowl, beat together the eggs, oil, rice dream and apple puree.
  5. Pour into the flour mixture and beat to form a soft batter.
  6. Pour the batter into the prepared tin and bake in the oven for 30-35 minutes, until risen and golden.
  7. Leave to cool in the tin for a few minutes then turn out and cool on a wire rack.
  8. Cut into chunks to serve.


Per serving:

Calories 126kcal
Protein 3.5g
Carbohydrates 20g
of which sugars 1.5g
Fat 3.2g
of which saturates 0.5g
Fibre 1.1g

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