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.
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
MoodFestive, Stressed, Tired
Taste and TextureButtery
Type of DishBread
- 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
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.
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.
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.