Gluten-Free Piquant Corn Bread

Name: Gluten-Free Piquant Corn Bread
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1¼ cups yellow cornmeal; ½ cups brown rice flour; ⅓ cups tapioca flour; 3 tbsp. potato starch; ¼ tsp. xanthan gum; 1 tbsp. sugar; 1 tsp. baking powder; 1 tsp. chili powder; 1 tsp. kosher salt; ¾ tsp. ground cumin; 1 egg, beaten; 1½ cups grated cheddar cheese; ¾ cups buttermilk; ½ cups milk; ¼ cups minced fresh cilantro; 2 jalapeños, minced; ½ medium white onion, minced; ½ red bell pepper, minced

Serves
serves 8

TODD COLEMAN

Assistant editor Anna Stockwell adapted the Piquant Corn Bread recipe that originally appeared in issue 133 to be gluten-free so she could serve it for a summer picnic.

Ingredients

1¼ cups yellow cornmeal
½ cups brown rice flour
⅓ cups tapioca flour
3 tbsp. potato starch
¼ tsp. xanthan gum
1 tbsp. sugar
1 tsp. baking powder
1 tsp. chili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1½ cups grated cheddar cheese
¾ cups buttermilk
½ cups milk
¼ cups minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
½ red bell pepper, minced

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Instructions

Step 1

Heat oven to 400˚. Grease an 8" x 8" baking pan; set aside. Whisk cornmeal, rice flour, tapioca flour, potato starch, xanthan gum, sugar, baking powder and soda, chili powder, salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk egg mixture into flour mixture; pour into pan and smooth with a rubber spatula. Bake for 30 minutes.

Heat oven to 400˚. Grease an 8" x 8" baking pan; set aside. Whisk cornmeal, rice flour, tapioca flour, potato starch, xanthan gum, sugar, baking powder and soda, chili powder, salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk egg mixture into flour mixture; pour into pan and smooth with a rubber spatula. Bake for 30 minutes.