Gluten-Free Piquant Corn Bread

  • Serves

    serves 8


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.


  • 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


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.

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