Sweet & Spicy Halloumi Cornbread (Gluten-Free)

Name: Sweet & Spicy Halloumi Cornbread (Gluten-Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1½ cups coarse yellow cornmeal; 1 Tbsp baking powder; ½ tsp baking soda; ½ tsp sea salt; 1 tsp chili flakes (Aleppo or red pepper); 1 tsp smoked paprika; 2 Tbsp honey; 2 large eggs; 1 cup Greek yogurt (plain, full-fat); ½ cup milk or unsweetened almond milk; ¼ cup extra virgin Greek olive oil; 1 Tbsp melted butter (optional); 6 oz 1½ cups grated or diced Halloumi cheese; Optional: 1 small fresh chili (minced); Fresh thyme or oregano for garnish; Optional drizzle: extra honey or hot honey

In Ikaria, where I live for almost half the year, and in other country villages of Greece, cornbread — or bobota — is more than a rustic staple; it’s a taste of simplicity, of sun and grain, of the land itself. This Sweet & Spicy Halloumi Cornbread takes that humble tradition and folds it into something both old and new — a nod to heritage and to today’s love of “sweet heat.” The halloumi softens just enough to give each bite a tender chew, while honey and chili bring warmth that lingers. It’s a golden loaf with a Greek soul — a bread that feels both homey and celebratory, perfect for brunch, a meze spread, or a holiday table.

RATING

SERVES

PREP TIME

15 min

COOK TIME

35 min

TIME

50 min

RECIPES

Greek Breakfast

Print Recipe

Ingredients

1½ cups coarse yellow cornmeal
1 Tbsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp chili flakes Aleppo or red pepper
1 tsp smoked paprika
2 Tbsp honey
2 large eggs
1 cup Greek yogurt plain, full-fat
½ cup milk or unsweetened almond milk
¼ cup extra virgin Greek olive oil
1 Tbsp melted butter optional
6 oz 1½ cups grated or diced Halloumi cheese
Optional: 1 small fresh chili minced
Fresh thyme or oregano for garnish
Optional drizzle: extra honey or hot honey

Instructions

Preheat oven to 400°F (200°C). Place a greased 10-inch cast-iron skillet or baking pan in the oven to heat.
In a large bowl, whisk cornmeal, baking powder, baking soda, salt, chili flakes, and paprika.
In another bowl, whisk eggs, yogurt, milk, honey, and olive oil (plus butter if using).
Combine wet and dry ingredients until just mixed; fold in halloumi and chopped chili.
Pour batter into the hot skillet, smooth the top, and bake 30–35 minutes, until golden brown.
Drizzle with extra honey or hot honey; garnish with herbs.
Serve warm with Greek yogurt or alongside soups and meats.

Notes

Why You’ll Love It

100% gluten-free — only cornmeal, no flour.
Halloumi adds texture, chew, and saltiness.
Honey and chili bring the “sweet heat” trend home.
Olive oil, herbs, and halloumi = pure Greek flavor.
Ideal as a holiday side, snack, or brunch bake.

If You Like This Recipe, You’ll LOVE…

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Arugula Salad with Haloumi

Grilled Vegetable Halloumi Wrap

Grilled Halloumi with Greek Honey

Notes

Greek Touch: Substitute Aleppo chili flakes for milder flavor or add chopped fresh chili for extra kick.
Serving Tip: Best enjoyed warm, with a dollop of thick Greek yogurt or drizzled with hot honey.
Make Ahead: Keeps 3 days in an airtight container; reheat before serving for crisp edges.
Nutrition (per slice, approx.): 230 calories, 11g protein, 17g carbs, 12g fat.
Dietary Info: Gluten-free, Mediterranean diet–friendly, and vegetarian.