Gluten Free Dairy Free Mexican Cornbread
Recipe type: Main
Cuisine: Gluten and Dairy Free
Growing up, my mom used to occasionally make Mexican cornbread with a box of Jiffy mix and--frankly I can't remember what else beyond a pound of hamburger and some cheese.  Presumably there were spices in there...  Anyway, I had a hankering the other day, so I decided to pull together this lighter, gluten and dairy free Mexican cornbread for a couple of weeknight dinners.  If you don't eat it all the first night and don't want it two nights running, it freezes beautifully once fully cooled.  As laid out here, it's pretty mild.  For my own purposes, I think next time, I'd be inclined to cook up the turkey with some spicy taco seasoning or adding a can of drained, diced tomatoes and chilis, just for a bit more kick, but hubby seemed happy with it just as is.
  • ¼ cup sugar
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • 1 can cream style corn
  • 1 cup frozen corn
  • 1 egg
  • 1 packet Sazon
  • 1 pound ground turkey
  • ½ onion (or 1 small) diced
  • 1 4 oz. can diced green chilis, drained
  • 1 roasted red pepper, diced
  • ½ cup pepper jack Daiya shreds
  • 1 tbsp lard or vegetable shortening
  1. Preheat oven to 350 degrees.  Place your 10" cast iron skillet in there with the tablespoon of fat while it heats.
  2. Brown the turkey with the diced onion, then drain.
  3. In a large bowl, mix the dry ingredients.
  4. Add the corn, cream corn, egg, Sazon, roasted red pepper, and diced green chilis.
  5. Add the ground turkey and stir until well incorporated.
  6. Add the pepper jack shreds and stir until well incorporated.
  7. Swirl the melted fat until the skillet is coated.
  8. Pour batter into cast iron skillet (any excess fat will just sort of work its way up the sides).
  9. Bake for 55-60 minutes.
  10. Allow to cool before slicing and serving or freezing for later.
Recipe by Kait Nolan at