Gluten Free Spicy Coconut Cornbread
  • 1½ cups yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne
  • ½ cup sweetened coconut flakes
  • ⅓ cup extra virgin, unrefined coconut oil, melted
  • plus 2 teaspoons more for the pan
  • 8 ounces sour cream
  • 1 can (14 ¾ ounces) creamed corn (see notes)
  • 1 cup chopped red bell peppe
  • 2 large eggs
  1. Preheat the oven to 350° F.
  2. In a large bowl, whisk together the cornmeal, baking powder, salt, cayenne, and coconut flakes.
  3. In a small sauce pan melt the coconut oil over low heat and then brush the bottom and sides of an 11-inch cast iron skillet with 2 teaspoons of the oil.
  4. In a medium bowl combine the remaining coconut oil, along with the sour cream and creamed corn. Mix well and then add in the eggs and red bell pepper. Add this mixture to the cornmeal mixture and stir until well blended.
  5. Pour the batter into the skillet.
  6. Bake for 40-45 minutes until the edges of the cornbread begin to brown and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes before slicing into wedges and serving.
Most creamed-style corn is gluten-free but check the label, or contact the manufacturer, to be sure.
Recipe by Queen of My Kitchen at