Y’all, I have seriously been craving some cornbread lately. I been experimenting with gluten free baking and this is spot on. It tastes like the stuff you’re used to. It is an S- yes…even with the masa flour. There is only a ¼ of a cup in the whole batch. This recipe makes a 13×9” pan, so you do the math! I promise- you will have this on your weekly menu. Leftovers freeze great and the kids love it. I added vegetarian options- which of course will change the THM dynamics, but my baby girl is a vegetarian.

Whatcha need:

1 pound ground meat ( or 1 pint canned ground beef or 1 pack vegetarian crumbles)

1 can rotel

1 small can diced green chilies

1/4 c dehydrated peppers

1/4 c dehydrated green onions

1 c water

1 tsp each- garlic and onion powder, sea salt, cumin, and chili powder

Simmer until vegetables are re-hydrated and just seasonings to suit your family.

mcb       mcb1       mcb2

ground beef with seasonings

                  ground beef with seasonings


3/4 c coconut flour

1/4 c masa mix

3 eggs

2 turmeric caps

1 tsp salt

1 can dice green chilies

1/2 tsp xanthan gum

1/2 c water

2 Tbl coconut oil and 2 tbl bacon grease – OR 4 tbl oil

1 c cheese


Mix well and allow to rest while your veggies and meat simmer. Grease a ¼ pan or a 13×9” baking dish. Layer meat, a little more cheese, and cornbread mixture.

mcb5   I used bacon grease, but you can used approved spray.


A little more cheese never hurt anyone!



Using a spatula or damp hands pat the cornbread mixture out

Bake at 350 until top is golden brown and springs back. Mine too approximately 35 minutes.




Serve with sour cream, diced green onions, and sliced olives!   mexican cornbread