This rich and buttery corn bread is an ideal pairing alongside a big steaming pot of chili.

Robert Landolphi
Recipe by Cooking Light July 2014

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Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 16 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

139 calories; fat 5.8g; saturated fat 0.8g; mono fat 2.2g; poly fat 2.1g; protein 2.3g; carbohydrates 20g; fiber 2.3g; cholesterol 13mg; iron 0.5mg; sodium 248mg; calcium 50mg.
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