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Buttermilk Corn Bread

Hands-on time 15 mins
Total time 50 mins
Yield Serves 16 (serving size: 1 square)
This rich and buttery corn bread is an ideal pairing alongside a big steaming pot of chili.

Ingredients

  • 9.1 ounces certified gluten-free stone-ground cornmeal (about 1 1/2 cups)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/3 cup canola oil
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 139
  • fat 5.8 g
  • satfat 0.8 g
  • monofat 2.2 g
  • polyfat 2.1 g
  • protein 2.3 g
  • carbohydrate 20 g
  • fiber 2.3 g
  • cholesterol 13 mg
  • iron 0.5 mg
  • sodium 248 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 400°.

  2. Weigh or lightly spoon cornmeal, flours, and potato starch into dry measuring cups; level with a knife. Combine cornmeal, flours, potato starch, sugar, and next 4 ingredients (though baking soda) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.

  3. Pour batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 400° for 25 minutes or until edges are lightly browned. Cool 10 minutes in pan on a wire rack. Serve warm, or cool completely on wire rack.

Gluten-Free Baking