Jeri’s Gluten-Free Firebird Cornbread

This recipe is from our friend Jeri Denniston’s blog: in Arizona, and here it is in her own words;

“Every family has a favorite recipe for turkey or sides, and ours is no different. One of our favorites is firebird stuffing, which is cornbread based with chiles and cranberries.

The big difference now though, is that I have to prepare it gluten-free. After some searching and trial and error, I have developed the stuffing into a gluten-free Firebird Cornbread instead of stuffing.

So if you’re looking for a really good gluten-free cornbread recipe, try this!”


1 cup yellow or white corn meal
2 Tsp all purpose gluten-free flour (I use Bob’s Red Mill)
1 Tsp rice flour
1 1/2 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
1 Cup buttermilk (I use 1/2 Cup Half and Half and 2% milk, plus the juice of 1 lime or lemon)
1 large egg, separated
1 Tbsp plain nonfat Greek yogurt
1 Tbsp honey
1 Tbsp Maple syrup
1 1/2 Tbsp brown sugar (optional
1/3 Cup cranberries (or to taste)
1/2 jalapeño or serrano chile, finely diced
1/4 poblano chile, finely diced
1 large clove garlic, finely minced
1/4 sweet onion, finely diced
1/4 Cup chopped black olives (optional)


Preheat oven to 450º

  1. Grease an 8″ glass pyrex dish with butter or shortening (not oil or spray); heat it for 5 minutes in the oven just before you pour in the cornbread mixture.
  2. Combine all dry ingredients in a medium bowl and mix well. Make a well in the center of the mixture.
  3. Whisk together the buttermilk, egg, honey, maple syrup and brown sugar. Separate the egg and beat the whites slightly before adding to wet ingredients.
  4. Add wet ingredients to the dry mixture and stir until just moistened. Fold in the yogurt.
  5. Pour into the hot pan and bake in the oven for 20 minutes or until golden. You’ll see bubbles form around the edges when you pour the mix into the hot pan. That’s normal and helps to make the top crusty.
  6. If you’re at a high elevation (above 4,000 feet), you may need to extend the cooking time in a lower temp oven, as I do. I bake mine at 420º for 25 minutes, then turn off the oven and let it sit for 5 minutes before removing it and letting it cool on a wire rack.
  7. Let it sit for about 10-15 minutes before cutting into bite-size squares.


, , , , , , , , , , , , , , , , ,

Share with others:


No comments have been made to this post yet...

Why not become the first, by filling out the form below?

Comment this post