Tasty, tender blue corn bread

In honor of the Superbowl, I made this gluten-free cornbread with blue corn meal and teff flour. It turned out so much better than expected! Perfect, light & tasty. Not all gluten-free experiments turn out this well the first time around. SCORE!

1 1/4 cup blue corn meal
3/4 cup teff flour
1 1/2 cup kefir

1 stick butter, melted
2 eggs
1/4 cup red chile sauce
1 anaheim chile, minced
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Mix the first three ingredients in a bowl with a cover, soak covered overnight at room temperature. Add remaining ingredients and mix well. Grease a 8″ x 8″ baking dish and bake for 25 minutes at 425. Cool for at least a few minutes before digging in (10 if you can wait that long).