Piquant Corn Bread
Jalapeños and cilantro punch up classic cornbread. 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.

Gluten-Free Piquant Corn Bread Gluten-Free Piquant Corn Bread
This gluten-free corn bread recipe is spiced up with jalapenos, cheddar, and cilantro.
Yield: serves 8


  • 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


  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.