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Gluten Free Cornbread with Vegetarian Chili


For the Cornbread:

1 cup cornmeal

1 cup Cup4Cup flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup butter, melted

2/3 cup granulated sugar

2 large eggs

1 cup milk

For the Chili:

2 tablespoons canola oil

1 cup yellow onion, chopped

1/2 cup carrots, chopped

1/2 cup celery chopped

1 cup red bell pepper, chopped

4 cloves garlic, minced

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon smoked paprika

3 (15 oz.) cans butter beans (or navy beans), drained

1 (16 oz.) can diced tomatoes, drained

2 cups vegetable broth

2 sprigs fresh thyme

2 bay leaves

Salt & pepper


For the Cornbread:

1. Preheat oven to 350°F. Butter an 8” x 8” inch baking dish.

2. Combine cornmeal, flour, salt, baking soda and sugar together. Add in eggs, milk and melted butter, whisking to combine well. Do not over mix.

3. Spread batter evenly into the prepared baking dish. Bake for about 30 – 40 min or until golden brown and cooked through.

For the Chili:

1. Heat a large pot over medium-high heat. Add in canola oil and swirl pan to coat evenly. Add onions, carrots, celery, and bell pepper to the pot. Sauté, stirring often, until onions are translucent. Add in garlic, chili powder, cumin, and paprika and cook for about 1 minute.

2. Add beans, tomatoes and broth to the pot. Add in thyme sprigs and bay leaves. Bring pot to a boil and then reduce to a simmer. Cook at a simmer for about 15-20 minutes until the soup begins to thicken. Season to taste with salt and pepper. Remove thyme sprigs and bay leaves. Serve hot with warm cornbread.