Gluten-Free Tex-Mex Corn Bread Bake

This hearty gluten-free Tex-Mex corn bread recipe can be served as an entrée. The filling includes ground beef, pork sausage, beans, peppers, and spices as the savory base for a corn bread topping. Be sure to add the cornmeal mixture while the meat filling is very hot. Start baking the bread as soon as it touches the filling ingredients or the bottom will be soggy.

Preparation time: 30 minutes

Cooking time: 55 minutes

Yield: 8 servings

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

1–2 jalapeño peppers, minced

1 pound lean ground beef

1/2 pound gluten-free pork sausage

One 15-ounce can gluten-free refried beans

One 15-ounce can kidney beans, rinsed and drained

One 8-ounce can tomato sauce

1 cup salsa

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon black pepper

1-1/4 cups yellow cornmeal

1/4 cup minus 1 teaspoon (31 grams) brown rice flour

1/3 cup (38 grams) corn flour (masa harina)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup sour cream

3/4 cup buttermilk

1/3 cup grated Parmesan cheese

  1. Preheat the oven to 375 degrees F. Grease a 9-x-13-inch glass baking dish with butter.

  2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño pepper and cook and stir until crisp-tender, about 5 to 6 minutes.

  3. Add the ground beef and pork sausage. Cook, stirring with a fork to break up the meat, until the meat is browned, about 6 to 8 minutes.

    Drain off the excess fat.

  4. Add the refried beans, kidney beans, tomato sauce, salsa, chili powder, cumin, and pepper to the skillet. Stir to combine and bring to a simmer.

    Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

  5. Meanwhile, in a large bowl, combine the cornmeal, brown rice flour, corn flour, baking powder, baking soda, and salt. In a medium bowl, combine the eggs, sour cream, buttermilk, and Parmesan cheese; add to the dry ingredients and mix just until combined.

  6. Pour the hot beef mixture into the prepared dish and top with the cornmeal mixture. Bake for 25 to 35 minutes, until the corn bread is light brown and set.

Per serving: Calories 646 (From Fat 193); Fat 21g (Saturated 8g); Cholesterol 96mg; Sodium 1,260mg; Carbohydrate 84g; Dietary Fiber 12g; Protein 29g.

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