This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Brown sugar, paprika and the garlic deliciousness come together for a tantalizing rub that's finished off with sticky BBQ and a splash of bourbon. Savory and spectacular.