Savory Corn Bread

At the Instituto Familiar y Social, I learned to make a zucchini dish with a consistency something like a moist, cakey bread, called torta de calabacitas. Over the years I’ve found it a good basis for departure like this version made with corn. Because rice flour has no gluten, it will not rise to be as light as if it were made with wheat flour. I sometimes take the batter and use it to fill roasted and peeled whole poblanos, then bake until they puff, and serve as a side dish.