Fall Gluten Free Chili and Cornbread

Rainy Day Chili

From Susan Fox

24/7 MOMS Family Living Editor

½ lb. ground beef

½ lb. ground sausage

1 onion chopped

Brown meat, add onion (my family hates onions, but you’ve got to have the flavor so I pulverize them in the food processor) then garlic, be sure not to burn garlic. Drain fat. Pour into large stock pot.


2 – 28 oz. cans crushed tomatoes

1 can black beans, drained

1 can pinto beans, drained

1 can red kidney beans, drained

1 can white beans, drained

6 Tbsp. chili powder

3 tsp. ground cumin

2 Tbsp. unsweetened cocoa powder

2 tsp. salt

2 tsp. sugar

1 cup of water, as desired. I add very little as we like it thick

Simmer on medium heat for 2 or more hours, stirring occasionally.


from: http://glutenfreemommy.com/gluten-free-cornbread/

1 cup white rice flour

3/4 cup stone-ground cornmeal

2 to 3 Tablespoons of sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 Tablespoon butter

2 beaten eggs (I used jumbo sized eggs that my husband bought =)

1 cup milk

1/4 cup melted butter


Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

This is a very basic sweet dessert type cornbread. Add a teaspoon of xantham gum if you wish! I have made it without (obviously) in a pinch!

Note: I did add the xantham gum. I used 3 Tbsp. of sugar. This recipe turned out perfect and everyone loved it!

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