low fodmap ✓ | lactose-free ✓ | gluten-free ✓ | soy-free ✓ | yeast-free ✓ | vegetarian ✓ | dairy-free (option) ✓
This Gluten-Free Cornbread with Feta and Spinach is one of the best bread I’ve ever tried.
Growing up one of my favorite food was my mom’s cornbread. She made this amazing, soft, moist, flavorful cornbread. The smell of it woke me up every Sunday morning. It was a warm and sweet smell, I don’t think anything else smells more like home than the smell of my mom’s just baked cornbread.
Lately, I’ve been feeling quite homesick, and when I’m homesick I have all these memories and smells, coming to hunt me. Guess that’s the symptom of being homesick. For many of you who don’t know me and my story. Well, it goes something like this, I was born in this small country in southeast Europe called Macedonia. When I was 18 I moved out to study abroad and that’s where my journey began. I’ve been living abroad for 7 years already. I lived in 3 countries, currently, I live in the Netherlands. With that said, homesickness is something I know good.
And when I’m homesick I like to cook, cooking for me is like practicing mindfulness. It helps get more grounded and at the moment. So a couple of days ago I was in my kitchen looking in my fridge and thinking what to make next when a memory of my mom’s cornbread hit me pretty hard. I felt the smell of the bread so strong like it was there, only it wasn’t. So I rolled up my sleeves and I knew I had to make that cornbread. My mom’s recipe of cornbread had a little twist to it, she would add chopped spinach or leeks with feta in the dough. I believe that’s what made the cornbread even more flavorful and moist. But like always I wanted to do a little experiment in my kitchen so I decided to blend the spinach in a puree and add it in the dough, and well the result was divine, absolutely delicious! And also it looked super pretty!
Gluten-Free cornbread with Feta and Spinach recipe.
This cornbread is super tender and fluffy with a naturally sweet flavor. Plus the feta and the spinach go perfectly together adding even more flavor and richness. It is defiantly my ultimate comfort food. It is also very easy to make and requires only a few simple ingredients! If you are someone who doesn’t like baking and kneading, this bread is definitely for you.
Adding spinach in the cornbread is also a great way of making the plain cornbread slightly healthier and more nutritious! And that green color! I mean how can you not fall in love with it?
How to make this Gluten-Free Cornbread with Feta and Spinach?
It’s a super simple and easy recipe to make! No special baking or bread making skills are required. You only need 1 hour of your time and 8 simple ingredients.
Scroll at the end of the page for the step by step instructions.
What flour to use for this recipe?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
How to make this Gluten-free Cornbread with Feta and Spinach, completely dairy-free?
To make it completely dairy-free just replace the lactose-free milk with dairy-free milk (like almond milk) and skip on the feta, it’s gonna taste just as good.
* Make ahead tip
This recipe freezes really good. It doesn’t lose the texture or the favor, in contrary it tastes as it has just been baked.
To freeze it: after you finish baking it, let it cool to room temperature then cut it in pieces place them in a freezer bags or containers and put them in the freezer. You can also freeze it whole (just make sure that the baking pan you used is freezer friendly.
To reheat it: just bake it in the oven for 10min on 200C degrees.
* FODMAP tip:
To make sure that your flour mixes if low fodmap friendly, I recommend that you make your own gluten-free flour mix ( I always make this one ). Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
According to Monash University, feta cheese is low fodmap. However, you should always check the lactose levels on the label before purchasing the cheese and adjust your portion size as needed.
If you are making it dairy-free, choose milk that is low fodmap, (the ones to avoid are, soy milk (made from the soybeans) or oat milk) And always read the labels, as there can be sneaky FODMAPs in there.
* Gluten-free tip :
If you are celiac or highly sensitive buy certified gluten-free cornflour and baking powder. Corn flour and baking powder are naturally gluten-free, however, depending on the manufacturing place and process they could be cross-contaminated.
Gluten Free Cornbread With Feta and Spinach
- 3 eggs
- 150 gr corse corn flour
- 100 gr gluten-free flour
- 1 tsp baking powder
- 300 gr spinach (fresh or frozen)
- 300 ml lactose-free milk
- 75 ml cooking oil (I use sunflower oil)
- 100 gr feta cheese
- 1. Preheat the oven 180C.
- 3 .Once the spinach is softened, put it in a blender and blend until you get a puree.
- 4. In one bowl mix all the dry ingredients and in another bowl mix all the wet ingredients.
- 5. Combine the mixture of the wet and the dry ingredients, by adding the dry ingredients into the mixture of the wet ingredients.
- 6. Mix it until it is all well combined, and there are no lumps.(you can use a hand mixer)
- 7. Separate the mixture in two bowls.
- 8. In one of the bowls add the spinach puree and in the other bowl add the feta cheese.
- 9. Take a baking dish and grease it with oil or butter.
- 10. Start by pouring the spinach mixture (pour about 1/3 of your mixture, enough to cover the bottom of your dish ), then continue by pouring the feta mixture again to cover the entire dish. Continue the same way until both of the mixtures are finished. ( the final layer of my bread was the one with the feta cheese, but you can also make the final layer to be the spinach mixture)
- 11. Bake on 180C for about 40 min or until the bread gets a golden brown crust.( you can also check if its baked throughly with a tooth pick, if it comes out clean then your bread is all done)
- 12. Let the bread rest and for 10 to 15min before serving it.