A reader-friend asks, “Hey, Dorothy, do you have s good gluten-free recipe for the people-kind of corn bread, with ingredients we can get here? And I probably asked you this before, but what do they call cornmeal here, in Spanish?” “Sure do! I can’t believe I haven’t posted it before! Here it is. And the phrase is “harina de maiz,” for cornmeal. Add the word blanco for white cornmeal, amarillo for yellow, and azul for blue. Harina de maiz amarillo – yellow cornmeal. The blue corn, by the way, is so soft and delicious. It’s not around much, so when you see it in the Sunday market or organic store, grab it. It’s so good.”
1 1/2 c. gluten-free flour (I use half brown rice, half haba (bean) flour
1 1/2 c. cornmeal
1/3 c. Coconut sugar or honey
2 tap. Maple syrup
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 c. Water, tea or almond milk
6 tbsp unsalted butter or coconut oil
- Preheat the oven to 200°C/400°F.
- Grease a medium-sized cast-iron skillet (or 8×8 baking dish) with coconut or butter, and place it inside the oven to warm.
- In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Melt the oil and whisk together with the eggs and liquid in a separate bowl.
- Pour the wet ingredients into the dry and stir gently together with a wooden spoon or spatula. Don’t over mix.
- Remove the heated skillet (or baking dish) from the oven and pour In the batter.
- Turn the oven down to 180°C/350°F and bake for 25-30 minutes, or until the top is brown and a toothpick comes out clean.
- Let cool slightly before slicing and serving. Serve with butter and honey or syrup, peanut butter or fruit jam, yum!
Word of the Day – harina de maiz azul – blue cornmeal
Tip of the Day – So good with fruit-free jam! See one of my recipes for chia jam on this blog!
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