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Mexican Cornbread Casserole Gluten Free and Low FODMAP

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“This recipe tastes great, no one would guess its gluten-free and low FODMAP. Its cheesy and delicious! (Note: if dairy bothers you, just substitute soy "cheddar" for the real cheddar).”
1 9 x 13 pan

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13" baking pan.
  3. In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
  4. Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
  5. In a large bowl, prepare the cornbread mixture:
  6. Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
  7. Stir in the almond milk, eggs, and oil.
  8. Pour the batter into the greased 9 x 13" pan and spread out evenly.
  9. Spread the beef mixture evenly over the cornbread batter.
  10. Spread the chopped tomato over the beef mixture.
  11. Sprinkle the cheddar cheese over the top.
  12. Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.

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