Chile-Cheese Corn Bread

Name: Chile-Cheese Corn Bread
Yield: Makes 8–12 servings
Ingredients: ¾ cup (6 fl oz/180 ml) plus 3 tablespoons low-fat milk, whole milk, or soy milk; 1¼ cups (4¾ oz/150 g) gluten-free whole-grain cornmeal, such as Bob’s Red Mill; 1 teaspoon kosher salt; 1½ teaspoons dried marjoram; 6 tablespoons olive oil, plus oil for the baking dish; freshly ground pepper; ½ teaspoon baking soda; 1 tablespoon distilled white vinegar; ¼ cup (1 oz/30 g) tapioca flour or ¼ cup (1¼ oz/40 g) potato starch; 1 cup (6 oz/185 g) fresh corn kernels (cut from about 2 ears of corn); 3 serrano chiles, seeded and finely chopped; ⅓ cup (2½ oz/75 g) firmly packed brown sugar; ¾ teaspoon xanthan gum; ¼ lb (125 g) Manchego or extrasharp Cheddar cheese, grated; 2½ teaspoons baking powder; 1 large egg; ½ cup (1¾ oz/50 g) sorghum flour

Preparation info

Makes
8–12
servings

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Easy to make, this bread relies mostly on whole-grain cornmeal and sorghum flour for its tender texture and full flavor. I like to serve it with stews, soups, or eggs. It is best warm, but keeps for at least 2 days. If made ahead, wrap squares of the bread in paper towels and reheat briefly in the microwave.

Ingredients

6 tablespoons olive oil, plus oil for the baking dish
1 cup (6 oz/

Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F (200°C). Brush an 11-by-7-by-2-inch (28-by-18-by-5-cm<