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Gluten-Free Green Chile Cornbread Mix

Our Gluten-Free Green Chile Cornbread Mix gets its pleasant heat from green Anaheim Chiles and its slight sweetness from our Freeze-Dried Sweet Corn. Essential ingredients like baking powder, rice flour and sugar complete the mix and make gluten-free cornbread both quick and easy.

  • Sweet cornbread flavor with a spicy kick

  • Finely ground, flour-like texture mixed with diced chiles and corn kernels

  • Pale yellow in color with flecks of green

  • Naturally gluten free

  • D'allesandro
    Price: $111.85
    $0.7 / Ounce

    This product will be returning soon!

    Suggested uses

  • Bake in a loaf pan for large, hearty slices or use a muffin tin for quick cornbread muffins

  • Deep-fry balls of dough for a sweet and spicy corn fritter

  • Basic prep

    Beat 3 tablespoons melted butter with 1 egg and 3/4 cup water or milk. Stir in 1-1/3 cup Gluten-Free Green Chile Cornbread and mix until thoroughly combined. Bake in 10- or 12-inch cast iron skillet preheated in a 400°F oven for 20 to 25 minutes or until toothpick inserted near center comes out clean.

    Storage & handling

    Store in a dry, cool place.


    Corn meal, Non-fat dried milk, Rice flour, Sugar, Potato starch, Corn, Dried chiles, Baking powder (Monocalcium phosphate, sodium bicarbonate, corn starch), Tapioca starch, Salt, Xanthan gum. Contains Milk.

    Our Gluten-Free Green Chile Cornbread Mix is the perfect balance of sweet and heat. Freeze-dried sweet corn kernels and diced Anaheim chiles mixed throughout bring added texture and flavor, while the base ingredients of polenta and rice flour give the cornbread body and structure.

    Essential ingredients such as baking powder, sugar and potato starch are blended into the mix for added convenience and quicker preparation. Also included is a precisely calculated amount of xanthan gum, an ingredient that performs the structural role that well-developed gluten does in wheat-based dough and batter.

    Baking without gluten creates the need for a replacement structural element, usually xanthan gum or guar gum, as gluten’s function in baking is primarily structural. Its network of interconnected protein strands is instrumental in capturing the gases created by leavening agents like baking powder or soda.

    Gluten’s protein strands are formed when water is added to wheat flour, allowing the glutenin and gliadin proteins to combine. These strands then begin to trap the gases released by the leavening agent, allowing the dough to rise.

    Classic recipe

    Gluten-Free Iron Skillet Cornbread

    Classic cornbread made easy and gluten-free. Our basic recipe kit is spiked with Freeze Dried Corn and Diced Green Anaheim Chiles