Tag Archives: baking

Cinco de Mayo Special: Norma’s Spiced-Up Corn Bread Recipe–Gluten Free

It’s Cinco de Mayo. What better way to celebrate than with CORN. Native to Mexico and first hybridized right up the road from where I live in Teotitlan del Valle, corn has traveled around the world and become a food staple for many. Of course, Cinco de Mayo was invented in the USA. Read more about it HERE.

Now, for the RECIPE. What some of you have been asking for: the cornbread recipe I created and modified over many recent bakings. I think I’ve perfected it to the point that I’m ready to publish it. It is much better than the original recipe I made and posted a few months ago from Oaxaca.

Finely textured cornbread using almond flour and Gold Mine brand corn meal

The recipe uses almond flour instead of gluten-free white flour and a finely ground cornmeal, giving it a texture more like a cake than the traditional dense, gritty cornmeal one usually encounters in cornbread. If you want something more dense, use a different flour and a stone ground meal.

Assemble the following ingredients:

  • 1 cup gluten-free almond flour
  • 1-1/2 cups finely ground corn meal
  • 1 stick butter
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 T. ground turmeric
  • 4 T. fresh grated ginger
  • 1 tsp. cinnamon
  • 2 T. dried oregano leaves
  • 1-1/2 cups almond, coconut, rice or soy milk (for lactose free) or cow milk, if you prefer
  • 1 T. white or apple cider vinegar
  • 2 eggs
  • 1/2 cup sugar

Prepare a baking dish. Use any one of the following:

  • Cast iron 8″ skillet, OR
  • 8″ aluminum springform pan, OR
  • 8″ x 8″ pyrex baking dish

Grease baking dish with grape seed oil. Grape seed oil can take a high temperature without burning. If you use the springform or pyrex pan, cut a piece of parchment or wax paper in a circle 1″ larger than the circumference. Oil the paper, too. I like to use cast iron because it gives a crunchy exterior.

After removing the cornbread from the springform pan

Steps to Prepare the Batter:

In a mixing bowl, combine the flour and cornmeal with all the spices, oregano, salt, baking soda and baking powder. Stir until thoroughly mixed.

Combine milk and vinegar and let sit 10-15 minutes until clabbered.

Melt butter in microwave — in three 30 second increments so it doesn’t splatter or overheat.

Beat the 2 eggs with the sugar until blended, about 2 minutes.

Make a well in the flour mix. Add the milk, butter and egg mixture into the well. (A well is a deep indentation in the middle of the dry ingredients.) Mix until all the flour is absorbed into the liquid ingredients. Beat until smooth.

Pour mixture into the greased baking dish.

I grate the peeled ginger with a microplane — my new essential kitchen tool

Put on the middle rack of a pre-heated 425 degree oven. Bake 30-40 minutes until done. Test doneness with a toothpick. If it comes out clean, the baking is finished. If there are particles of batter on the toothpick, continue baking, checking every 10 minutes.

Remove. Let cool. Cut into squares. Can be stored refrigerated in a sealed container for up to 5 days, or freeze. I doubt it will last 5 days and you’ll find yourself making this recipe at least weekly.

Note: you can cut down or add to the spiciness by adjusting these ingredients. I like a lot of turmeric and ginger. To me, this tastes reminiscent of pumpkin bread.

Let me know if you have any questions. norma.schafer@icloud.com

P.S. In years past, I owned and operated a gourmet cookware shop and cooking school in South Bend, Indiana. Just a little tidbit to affirm my competence in the kitchen.

This is the corn meal I love
You can also use this brand, made in Mexico–also excellent for nicuatole

Leftover Rosca de Reyes Bread Pudding Recipe

After about a day, Rosca de Reyes becomes more like dry cake, good for dunking into coffee or hot chocolate, but not so tasty for eating plain. What to do? Make bread pudding, of course.

I got a little carried away in the Teotitlan del Valle market and bought three Roscas. They are so pretty. After giving one away, there were still two. Friends came over for dinner last night, so I decided to use up what I had and make bread pudding.

Rosca de Reyes bread pudding, leftover deliciousness

Using a New York Times basic bread pudding recipe, I adapted it for Oaxaca flavors.

Ingredients:

  • 1 small Rosca de Reyes sweet egg bread loaf, cut into 3″ cubes (be sure to remove all the plastic Baby Jesus dolls)
  • 1/2 c. chopped pecans
  • 1/2 c. raisins
  • 4 cups milk
  • 6 eggs
  • 2 t. pure vanilla extract
  • 4 T. butter + 1 T. for greasing baking dish
  • 1/2 t. cinnamon
  • 1/4 c. sugar
  • 1/4 c. Reposado mezcal
  1. Put the cut up bread, including candied fruit, nuts and raisins into large mixing bowl.
  2. Heat milk, butter, vanilla, and sugar in saucepan until butter is melted.
  3. Cool liquid mixture to room temp. (Put in fridge or freezer for speedy chilling.)
  4. Beat eggs in another mixing bowl. Add  liquid and beat again until combined.
  5. Add mezcal to liquid. Stir. (Note: Some recipes call for whiskey or bourbon. We’re in Oaxaca. Why not use mezcal?)
  6. Pour over cake bread. Let stand 30-40 minutes or until bread is soft.
  7. Pour into a buttered baking dish (preferably deep dish).
  8. Bake at 350 degrees F. for 45 minutes or until top is crusty and custard is completely cooked.
  9. Serve warm. Serves 6-8.

Rosca in it’s original form before it becomes pudding

Once upon a time, a long time ago, I owned a gourmet cookware shop and cooking school. Another part of my creative past life still emerges from time-to-time.