Mexican corn bread

    50 min

    This is a really easy and delicious side dish to have with fajitas, chilli, part of meze or picnic. It is best straight from the oven but can be eaten cold or reheated the next day.


    Essex, England, UK
    14 people made this

    Serves: 6 

    • 1 free range egg
    • 2 tablespoons vegetable oil
    • 2 green chillies
    • 175g tinned sweetcorn, drained
    • 125ml creme fraiche
    • 250g Cheddar cheese grated
    • 1 teaspoon gluten free baking powder
    • 1 teaspoon salt
    • 125g cornmeal (polenta)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Beat egg and oil until blended.
    3. Add all the other ingredients except 50g of the cheese and mix well.
    4. Pour into a 20cm shallow cake tin or divide into 12 hole muffin tray.
    5. Sprinkle over remaining cheese.
    6. Bake in preheated oven for 40 minutes if baking in cake tin or 25 minutes if using muffin tray.
    7. Leave in the tin for 5 minutes then turn out and serve.


    Ensure all ingredients are gluten free by reading the labels first.

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    Reviews & ratings
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    Reviews in English (2)


    Will drop the salt next time as the cheese more than makes up for it.  -  17 Aug 2017


    Bit crumbly but tasted awesome. Might add more wet stuff today.  -  20 Nov 2016