cornbread for a change

Since summer pies have felt anything but seasonal here in chilly San
Francisco, I whipped up a loaf of fresh corn and bell pepper cornbread to
keep me warm at this evening's farmers market. It's quite similar to the
cornbread muffin recipe from earlier in the year, but a little more refined
and a little more delicious. Eat warm if you can. Also, this cornbread will
melt in your mouth, but crumble on your cutting board, so slice with a
very sharp knife.

Gluten Free Cornbread Loaf

3/4 c tapioca starch
1/4 c sweet white rice flour
3/4 c cornmeal (I used Oaxacan Green cornmeal from Tierra Vegetables)
3/4 t xanthan gum
2 1/2 t baking powder
1/2 t baking soda
1 t salt

mix these together thouroughly and add:

1/2 c lard

use your fingers to mix together until mixture is coarse and evenly
distributed.

Add:

1/2 c yogurt
1/2 c buttermilk
1/4 c maple syrup
1/4 c chopped green bell pepper
1/4 c chopped or grated cheese of your choice
1/4 c fresh corn, cooked and sliced off the cob

Bake at 350 in an oiled loaf pan for at least an hour. Let cool slightly
before turning onto a cutting board. To slice, score top crust with a
serrated bread knife, and cut through with your sharpest (not serrated)
blade. Eat warm.