Buttery Corn Bread
This fine-textured corn bread has appealing color and a remarkable rich flavor. Serve it with honey butter or raspberry jam.
Rice flour and tapioca flour are available at most large grocery stores and health food stores. One easy-to-find brand is Bob’s Red Mill.
Serves9
Cooking MethodBaking
CostInexpensive
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together, Game Day
Recipe CourseAppetizer, Side Dish, Snack, Starch
Dietary ConsiderationGluten-free, Halal, Kosher, Soy Free, Vegetarian
EquipmentBaking/gratin Dish
MealDinner, Snack
MoodFestive, Stressed, Tired
Taste and TextureButtery
Type of DishBread
Ingredients
- 11/2 cups cornmeal
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs
- 3/4 cup buttermilk
- 1/3 cup canola oil
- 2 tablespoons carbonated water
Instructions
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Preheat oven to 375°F. Grease an 8x8-inch baking pan. Set aside. In a large mixing bowl combine cornmeal, rice flour, tapioca flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
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In a medium bowl mix eggs, buttermilk, oil, and carbonated water. Pour into dry ingredients and mix well. Batter will be thin. Pour into prepared pan.
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Bake for 15 minutes. Reduce heat to 350°F. Bake about 10 minutes more or until a wooden toothpick comes out clean inserted in the center.
2011 Carol Field Dahlstrom, Inc.
