Buttery Corn Bread

Contributors

Cookbook

Gluten-Free Made Simple

Published by St. Martin's Press

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This image courtesy of Jay Wilde

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

Easy

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

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.