Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Plum Nectarine Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

You can tell the season is changing as soon as we came into September. It’s the mornings that make the difference. We are usually out first thing walking Billy Buddy, Beau in the buggy, Cole sitting on his little buggy board seat. In August we could get away with t shirts at 7am but now, almost overnight, it’s jumpers and jackets.

overhead shot of plums and nectarines in a bowl

It’s amusing how we can always be so taken aback by the shifting seasons when it happens every single year and really you wonder why it always seems to come as a gleeful surprise. But it is exciting as we see the new fruits being ushered in at the farmers’ market. The table still has a few berry stragglers but really its plums, damsons, apples and pears which take centre-stage.

overhead shot of plums and nectarines in a baking dish

I had the absolute joy of going to the farmers market by myself last weekend. For the first time ever maybe? Cole and Beau were out for the day with their grandparents and Luke and I had to work. When my work entails browsing the farmers’ market for delicious produce which catches my eye you know I have chosen the right career for myself. Even if my bank balance doesn’t always agree.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream

These plums looked glorious, small vibrant orangey red and they definitely stood out. Last year Cole loved plums, that was no indication that he might be into them this year, but I grabbed a couple of punnets with an aim to turn them into something delicious for us all with a few left over for our weekly fruit bowl.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream and a serving spoon

I have been wanting to make a nectarine cobbler for the past few weeks now, married with the gluten-free cornbread mixture I perfected earlier on in the summer. A beautifully easy late summer dessert. These plums seemed a perfect partner for the sweet juicy nectarines. They bring out the perfect balance in each other, plums can be a gamble, either sweet or tart and you’re never quite sure what you’ll be getting until you started eating one. I mixed the fruit with a small smattering of brown sugar and some homemade bourbon vanilla extract, but you can use just normal vanilla extract and/or a teaspoon of bourbon as well if you like.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

Cobblers, crisps and crumbles are ideal desserts for bridging the gap between seasons, at the moment whilst the midday air is still warm they are delicious with ice cream but towards the end of the month we’ll probably be serving them with custard.

side shot of a plate of plum nectarine cornbread cobbler on a table

Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Nectarine Plum Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free plum cobbler, plum nectarine cornbread cobbler, plum nectarine cornbread cobbler recipe
Servings: 8 people
Calories: 269kcal
Author: Georgina Hartley


For the fruit:

  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar

For the cornbread topping

  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled


  • Pre-heat the oven to 170°C.
  • First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  • Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
  • Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  • In a jug whisk together the buttermilk, egg, honey and melted butter.
  • Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  • With your hands roll the cornbread mixture into large even flat rounds and place on top of the fruit in the baking dish, making sure all the fruit is covered to the best you can.
  • Bake the cobbler for 25-30 minutes.


Calories: 269kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 334mg | Fiber: 4g | Sugar: 25g | Vitamin A: 11.3% | Vitamin C: 9.4% | Calcium: 7.1% | Iron: 7.5%

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Plum Brown Butter Almond Cake

Plum Brown Butter Almond Cake

Blackberry Lemon Pudding

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Sticky Toffee Baileys Pudding

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

Jalapeno Honey Courgette Cornbread {Gluten-Free}

Gluten-Free Jalapeno Honey Courgette Cornbread is a perfect accompaniment to your barbecues and summer parties. Sweet, savoury and spicy, it makes the most of a glut of courgettes and is so easy to prepare.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

I’ve been trying to get my act together at dinner time lately. It’s quite difficult when I’ve got no idea if I’m going to get an evening or not. Bedtime begins at 6.30pm in our house. Sometimes I can get both children asleep within the hour, if so then I get the same feeling that my husband would have got had England beat Croatia on Wednesday. Most of the time though it’s near 9pm, and after trying to settle them for two and a half hours there is no way I have the energy for cooking. At that point toast and chocolate is the only option.

Since I haven’t been out for dinner in an absolute age I’ve been trying some different recipes to make my hum drum evening meals a bit more exciting and this Gluten-Free Jalapeno Honey Courgette Cornbread was one of my latest triumphs. Who cares about the latest Ottolenghi restaurant opening when I have just nailed cornbread. I threw it together pretty quickly on a bit of a whim and was so excited about the results. That’s no lie. I was very excited, this is the simple life I live.

overhead shot of Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

I originally made the cornbread plain with just the honey lending a wonderfully sweet taste. The second time I got a little more adventurous and added some courgette that needed to be used up from the fridge. The third time though I was out of control, I threw the playbook out of the window and reached for the jalapenos. I declared to my enthralled cats that this was the definitive version and have been making it that way ever since.

This cornbread eaten warm from the oven with a slab of salted butter is what dreams are made of. Since I made the cornbread to go with some leftover pulled pork and coleslaw, I will now consider Gluten-Free Jalapeno Honey Courgette Cornbread absolutely essential every time I serve up pulled pork and coleslaw in the future. It’s funny how dinner traditions can suddenly spring up when you least expect them.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

Best thing I’m going to tell you is that it’s a really easy recipe to achieve. It relies on fine cornmeal and the gluten-free flour blend which you can pick up at most supermarkets so no hard to find ingredients. If you don’t have the buttermilk then just use the same amount of whole milk with half a lemon squeezed in. If you can’t get hold of jalapenos then just use regular green chillies, but do double check the strength of them before adding in. Jalapenos are quite mild so be careful when adding the same amount of a different chilli. If you want to serve it to the whole family then by all means leave the chilli out completely. I’m handing the reins over to you now, adapt as you see fit.

This Gluten-Free Jalapeno Honey Courgette Cornbread has been one of my favourite dinner experiments yet this summer. Sweet, savoury and spicy and I know it’s going to find a place on our table at the rest of our summer barbecues, picnics and every time I pull some pork.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

Jalapeno Honey Courgette Cornbread {Gluten-Free}

Gluten-Free Jalapeno Honey Courgette Cornbread is a perfect accompaniment to your barbecues and summer parties. Sweet, savoury and spicy, it makes the most of a glut of courgettes and is so easy to prepare.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free cornbread recipe, jalapeno honey courgette cornbread, jalapeno honey eggplant cornbread
Servings: 16 servings
Calories: 156kcal
Author: Georgina Hartley


  • 180 g fine cornmeal
  • 180 g gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 200 ml buttermilk
  • 100 ml honey + 2 tablespoons for finishing
  • 90 g unsalted butter melted then cooled
  • 2 eggs lightly beaten
  • 350 g courgettes grated and squeezed dry, about 2
  • 3-4 jalapenos 2 de-seeded and finely chopped, 1-2 sliced so there are 16 rounds.


  • Pre-heat the oven to 170°C and line and grease an 8 inch square baking tin.
  • Grab two large mixing bowls. In one mixing bowl whisk together the gluten-free flour, cornmeal, baking powder, bicarbonate of soda and salt.
  • In the other mixing bowl whisk together the buttermilk, honey, butter and eggs.
  • Pour the dry ingredients into the wet and mix well with a wooden spoon until completely combined.
  • Stir in the grated courgette and finely chopped jalapenos until evenly dispersed then pour it all into the baking tin. Arrange the sliced jalapeno on top so each square of cornbread will have a jalapeno.
  • Bake for around 45 minutes or until an inserted toothpick comes out clean.
  • Remove the cornbread from the oven. Pour the 2 tablespoons of honey into a saucepan and heat until the honey is very runny, then brush over the top of the warm cornbread with a pastry brush. Cut into 16 squares and serve.


Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 178mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5.3% | Vitamin C: 8.5% | Calcium: 5.1% | Iron: 5.2%


I have been using this MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for all my square bakes, cakes, brownies and bars for many years. It has a loose base so it’s really easy to remove cakes from and lovely high sides so is suitable for all kinds of recipes. It’s the tin I used in this recipe and I couldn’t recommend it more.

I would be nowhere without my Magimix 4200XL Food Processor – Satin for this recipe. I have easily had over ten years and the grating attachment is an absolute must for grating this kind of quantity of courgettes, it takes about one minute to grate the lot. The Magixmix an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often (almost everyday) in my kitchen.

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If you would like more courgette recipes then you may like…

Courgette Relish

Courgette Relish on a wooden box with forks

 Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

This Gluten-Free Courgette Oatmeal Cake with Lemon Mascarpone Icing makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish

Mini Blueberry Cornbread Muffins {gluten-free}

Mini Blueberry Corn Muffins

These cutie patooties have a special place in my hardened heart as they were the very first thing I baked for Cole. For the past few months they have been a staple of my Sunday meal prep. I bake up a batch and the ones that aren’t gobbled up straightaway are stuck in the freezer ready to be quickly defrosted for mid-week snacking.

Mini Blueberry Corn Muffins

Since they were designed with the little guy in mind they are totally sugar-free and the fact that they are gluten-free too means I can have as many as I want too. Happy baby and happy mama.

Mini Blueberry Corn Muffins

I wouldn’t normally bake a mini muffin as I am not known for my restraint in portion sizes. However I wanted a muffin that a tiny baby could grasp in his chubby little paws and these fit the bill completely. They are absolutely perfect for snacking but also teamed with a helping of vanilla scented yoghurt I have found they also make a handy dandy breakfast option.

Mini Blueberry Corn Muffins

His (and my – let’s be honest) love for blueberries knows no bounds either so I have to make sure they are chock full of our purple friends. There is no sugar in these at all save for a hearty dollop of unsweetened apple sauce for texture purposes (and perhaps a hint of natural sugars) so don’t expect a snack to satisfy your sweet tooth but instead the joy comes from the little pops of blueberry – so delightful.

Mini Blueberry Corn Muffins

On reflection I’m not sure if mini muffins are the way forward if you are wanting to cut down on your muffin intake. It is usually somewhere around the fourth muffin that I realise I might as well have baked me up a batch of full-sizers. I haven’t tried an adult sized version so can’t guarantee results but I can only imagine you just need to bake them for a bit longer – 18-20 minutes I’d say.

Mini Blueberry Corn Muffins

I also haven’t tried baking these with sugar, honey, maple syrup etc. but if you’re happy with letting a bit more sweetness come into play then I see no reason why you couldn’t add a few tablespoons of a sweetener of your choice. Anyhow, these are pretty delicious as is – Cole agrees and so do I.

Mini Blueberry Corn Muffins

Mini Blueberry Cornbread Muffins

Makes 24

150ml whole milk
100g unsweetened apple sauce
40g unsalted butter, melted
2 eggs, lightly beaten
150g cornmeal or polenta
50g ground almonds
2 teaspoons baking powder
125g blueberries

  1. Pre-heat oven to 190°C and grease a mini muffin tin.
  2. Whisk the milk, apple sauce, melted butter and eggs together to combine.
  3. In a separate bowl whisk the cornmeal, almonds and baking powder.
  4. Pour the wet ingredients into the dry and stir.
  5. Drop in the blueberries and stir until they are evenly incorporated into the batter then pour the batter directly into the holes of the muffin tin.
  6. Bake for around 12-15 minutes until just going golden. Leave for a few minutes in the tin before removing carefully with a knife or baby spatula.

Chilli Con Carne with Halloween Cornbread Muffins


Halloween Chilli

I might have to rein myself in. It is coming up to my favourite time of year, Christmas lights, parties and food- and the run up to Halloween is what kicks it all off. You can never be too old for Halloween, at least that’s what I tell myself when I’m squabbling with the ten year old child in Sainsburys over the last witch’s broom in their seasonal section. This is the time of year for sharing, I explain to her. Actually it’s more like the time of year for us all to explode out of our boxes, be daring and fun in the way that only dressing up like a bozo will let you. You can finally break out that twerk that’s been building up in your behind, you can show how down with the pre-schoolers you are by rocking the Despicable Me Minion look or reveal your drug lord tendencies by Walter Whiting your night. Anything goes, it’s Halloween.

cornbread muffinsAnd that’s why I’m going to go absolutely crazy and… make a chilli. Yeah, that’s right, I’m doing it, I’m living wild and free. You had better watch out, who knows what freaky business I will get up to next. If it helps I’m making the chilli with my tongue sticking out of my mouth and stirring it with a foam finger. Cornbread muffins in the shape of diddy pumpkins and skeletons though, now that’s rock and roll, just in case you were wondering.

Halloween Chilli and Cornbread muffins
A vat of hot comforting chilli is just what you need as a standby for pre or post Halloween parties and the cornbread muffins are as quick as a flash to knock up. You are more than welcome to make them in simple 12 hole muffin trays, but let me warn you, they don’t taste the same.

Halloween Chilli with Cornbread Muffins

1 tbsp olive oil
2 onions, chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
1 red pepper, chopped
700g beef mince
3 garlic cloves, crushed
1 tsp sweet hot paprika
1 tsp coriander seeds, dry fried and bashed
¾ tsp ground cinnamon
3 whole dried chillies
1 tbsp fresh thyme leaves
70g coriander including stalks, finely chopped
1 tbsp dark brown sugar
1 tbsp Worcester sauce
1 bottle passata
300g tin of kidney beans
Salt and Pepper – season gently after every step
Sour Cream to serve

Cornbread Muffins
Makes 12

250g cornmeal
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
500ml buttermilk
2 eggs
2 tbsp butter
1 tbsp agave nectar or honey

  1. Heat the olive oil in a large saucepan, when hot add the onions. Cook on a gentle heat for 5 minutes before adding the celery. Continue cooking until the onion starts to caramelise. This should take about 20 minutes.
  2. Add the carrots, red pepper and garlic and stir for about 5 mins until they slightly soften.
  3. Mix the mince into the pan and after about 4 minutes of stirring add all the spices.
  4. Take the tops off the chillies and shake out the seeds and discard. Place the chillies in warm water for about 5 minutes to soften, then remove and chop finely. Add to the pan.
  5. Add the rest of the ingredients to the pan. Fill the empty passata jar halfway with water, put the lid on and give it a good shake so you get all the tomato juice. Add to the pan. Put the lid on the pan and cook on a gentle simmer for about half an hour.
  6. Add the kidney beans and carry on cooking for about 15 minutes.
  7. Once the kidney beans are added you can make the muffins. Preheat the oven to 180°C and butter a muffin tin.
  8. Mix the dry ingredients in one bowl and the wet ingredients in another. Mix the wet ingredients into the dry and combine thoroughly.
  9. Pour the batter into the muffin tin. Bake for 12-15mins.
  10. Remove the muffins from the oven and while they are cooling for a few mins in their tin you can make the glaze. Melt the butter then stir in the agave nectar or honey until they form a syrup.
  11. Remove the muffins from the tin and then over the top of each one pour over the glaze so that it sinks into the warm muffins.
  12. Serve the chilli in deep bowls with a scattering of chopped coriander leaves, a swirl of sour cream and the warm muffins.