I know this is a couple of days early, but I wanted to give you time to plan ahead. This is a quick and easy recipe. Making this gluten-free, dairy-free and egg-free cornbread by using Bob’s Red Mill Gluten-free Cornbread Mix and canned green chilies saves time. This would also make a great crust for a taco pizza. Please leave a comment below to let me know what you think.

Gluten-Free, Dairy-Free, Egg-Free Cornbread with green chilies and goat cheese
Cinco de Mayo cornbread that everyone can enjoy!

Cino De Mayo Cornbread – Gluten-Free, Dairy-Free, Egg-Free

Preheat oven to 375. Grease 9×13 in. pan.

2 Tbsp. Flax meal
6 Tbsp. hot water
Combine flax meal and hot water. Let sit for a few minutes to gel.

1 pkg. Bob’s Red Mill GF Cornbread mix
1/2 c. sorghum flour
1 tsp. garlic powder
1 tsp. chili powder
1 4oz can green chilies
1/3 c. oil (I used corn)
1 3/4 c. non dairy milk (I used Coconut Dream original)
1 c. non-dairy cheddar (I used goat cheddar)

Combine flax gel, non-dairy milk, green chilies and oil. Stir in remaining ingredients. Mix well. Spread evenly into prepared pan. These could also be made in muffin pans. Bake 25-35 minutes or until golden brown and tooth pick inserted in center comes out clean. Serve warm or cold. Enjoy! I am going to try it as a base for taco pizza next time.