Gluten Free Cornbread
1 cup milk, soy milk rice milk or buttermilk (I prefer the buttermilk)
1/4 cup canola oil or safflower
1/4 cup pure maple syrup
1 stick butter
1 cup gluten free sour cream
1 can of corn drained
1 can of cream corn
1 cup cornmeal
1 cup rice four (brown or white or combination of both)
2 teaspoons baking powder
1 teaspoon xantham gum
1 teaspoon salt
In a blender process until smooth: 1 cup milk (milk, soy, rice or buttermilk) 1 egg or 2 egg whites 1/4 cup oil (canola or safflower) 1/4 cup pure maple syrup.
In a larger bowl mix blended ingredients with corn, cream corn, sour cream and butter.
In a separate bowl. mix these dry ingredients with a wire whisk: cornmeal, rice flour, baking powder, baking soda, xantham gum and salt.
Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled.
Bake at 400F for 45 minutes. Serve warm directly from the pan, or let cool for 5 to 10 minutes.
Pairs Well With
My Mom had this fabulous cornbread recipe that we just had to have each holiday. My son loved it but was unable to have it due to gluten restrictions so I tweaked it just for him.