Chipa Guazú (Gluten-Free Cornbread)

Ingredients

• 3 cups Fresh Corn Kernels
• 0.75 cup Tapioca Starch
• 0.75 cup Corn Flour
• 1.5 cups Grated Cheese (e.g., Fontina, Parmesan)
• 1 cup Milk
• 3 Eggs
• 0.33 cup Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with a small amount of the 0.33 cup of vegetable oil, ensuring the bottom and sides are covered.
2. 2In a large mixing bowl, combine the 3 cups of fresh corn kernels, 0.75 cup of tapioca starch, 0.75 cup of corn flour, 1.5 cups of grated cheese, 1 cup of milk, 3 eggs, the remaining 0.33 cup of vegetable oil, 1 tsp of salt, and 0.5 tsp of black pepper.
3. 3Stir all the ingredients together thoroughly until they are well combined and form a uniform, thick batter.
4. 4Carefully pour the entire mixture into the prepared 9x13 inch baking dish, then use a spatula or the back of a spoon to spread it evenly across the bottom of the dish.
5. 5Bake for 35 to 40 minutes at 350°F (175°C), or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the baking dish from the oven and let the Chipa Guazú cool in the dish for at least 10 minutes before cutting it into squares and serving; this cooling time helps it set properly.

Substitutions

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