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Mexican Flourless Cornbread recipe

Mexican Flourless Cornbread Muffins Recipe

  • Author: Regan at This Baking Life
  • Total Time: 35 minutes
  • Yield: 16 mini muffins
  • Diet: Gluten Free


This Mexican Flourless Cornbread recipe is an upgrade over traditional cornbread. It’s made with a few simple ingredients. Plus it’s grain free, gluten free and perfectly spicy. 


  • 1/2 cup coconut flour
  • 2 tablespoons sugar
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 3 large eggs (at room temperature), lightly beaten
  • 1/2 cup milk
  • 1/4 cup melted butter, olive oil or neutral cooking oil (such as canola oil or vegetable oil)
  • 2 tablespoons cottage cheese, Greek-style yogurt or sour cream
  • 2 ounces extra-sharp Cheddar or Pepper Jack cheese, grated
  • 2 green onions, chopped
  • 1 to 2 canned chipotle peppers in adobo sauce, drained and chopped


  1. Preheat oven to 325 degrees F. Coat 16 mini-muffin cups with cooking spray.
  2. Whisk together coconut flour, sugar, baking powder, salt, and chili powder in a medium-size bowl.
  3. In a separate bowl, prepare the cornbread batter by whisking together eggs, milk, oil, and cottage cheese. Add wet ingredients to dry ingredients, and stir until well combined. Stir in Cheddar cheese, green onion, and chipotle peppers. Pour batter evenly into prepared muffin cups. Bake in preheated oven until set and golden brown, about 25 minutes cooking time (be careful not to burn.)


For best results, the best way to store leftover cornbread is in an airtight container in the refrigerator.

  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Bread
  • Method: Baking
  • Cuisine: Tex-Mex


  • Serving Size: 1 mini muffin
  • Calories: 100
  • Sugar: 4 g
  • Sodium: 335 mg
  • Fat: 6 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 4 g