Most cornbread recipes contain sugar or maple syrup making them sweet. I prefer cornbread savory and was inspired to create my own version after seeing an almost sugar free version in a cookbook. I altered it to be gluten free, removed the sugar and added in some fresh corn, peppadews and parsley for flavor and texture. The result is a savory gluten free cornbread that is delicious on its own, smothered with some butter, or my personal favorite, served alongside (and dipped into) a roasted tomato soup like this one. Or if you’re pressed for time and ingredients, this pantry staple one.

Gluten Free Cornbread

Gluten Free Cornbread

A gluten free cornbread stuffed with fresh corn, parsley, peppadews and feta.
Dietary: Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian, Wheat Free


  • 1 ½ cups polenta
  • 1 cup rice flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup milk
  • ¾ cup yogurt
  • ¼ cup olive oil
  • 2 eggs
  • 2 ears of corn corn cut off the cob
  • 6 peppadews finely chopped
  • 1 cup parsley finely chopped
  • ½ cup feta crumbled


  • Preheat the oven to 200°C and spray/oil a 24cm pie dish or baking tin.
  • In a large bowl combine the polenta, rice flour, baking powder, baking soda, salt and pepper. 
  • In a separate bowl whisk together the milk, yogurt, olive oil and eggs. 
  • Add the wet ingredients to the dry ingredients and mix until combined. 
  • Add in the corn (cut off from the cob), chopped peppadews, parsley and feta. Mix to combine. 
  • Pour the mixture into the prepared dish and bake for 30-35 minutes until golden brown. 
  • Remove and let cool for 10-15 minutes before cutting and serving. 
  • Serve with tomato soup. 

Gluten Free Cornbread

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