Gluten-Free, Cottage Cheese-Jalapeño Cornbread

I love homemade cornbread made from scratch and have a great recipe. My only problem today, was that I didn't have enough rice flour nor did I have any buttermilk. My solution was to mix a variety of flours I had on hand and make a buttermilk substitute. It still turned out moist and delicious - a double batch to enjoy this morning hot out of the oven with butter, to serve it tonight with our salmon dinner, with homemade vegetarian chili tomorrow! This cornbread freezes well.

Ingredients:

1 cup cornmeal
1 cup flour (gluten-free: try a mix of corn, rice, almond...)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup buttermilk*
1 cup cottage cheese, small curd
1-7 ounce can of diced green chilies
1/4 cup safflower or canola oil
1 cup corn (fresh or frozen)

Ingredients:

1. Mix the cornmeal, flour, baking power and salt in a bowl.
2. Mix the sugar, eggs, buttermilk, cottage cheese in a bowl.
3. Mix the dry ingredients into the wet ingredients.
4. Stir in the corn and the diced green chilies.
5. Pour mixture into a greased 8-inch glass baking dish.
6. Bake in a pre-heated 375-degree oven for 30-40 minutes or until a toothpick comes out clean.
   

*Buttermilk Substitute:

1. Place a tablespoon of white vinegar or lemon juice into a measuring cup.
2. Add milk to the one-cup line.
3. Let mixture stand for 5-minutes.

Serves 8-10

Option: Serve honey-butter or syrup when you serve this cornbread at breakfast.