Jul 26, 2011

Gluten-Free Piquant Corn Bread

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.

Credit: Todd Coleman

SERVES 8

INGREDIENTS

5 tbsp. unsalted butter, melted, plus more for greasing

1 1/4 cup yellow cornmeal

1/2 cup brown rice flour

1/3 cup tapioca flour

3 tbsp. potato starch

1/4 tsp. xanthan gum

1 tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. chili powder

1 tsp. kosher salt

3⁄4 tsp. ground cumin

1 egg, beaten

1 1⁄2 cups grated cheddar cheese

3⁄4 cup buttermilk

1⁄2 cup milk

1⁄4 cup minced fresh cilantro

2 jalapeños, minced

1⁄2 medium white onion, minced

1⁄2 red bell pepper, minced

INSTRUCTIONS

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.