Gluten Free Cornbread Recipe

Liquid Ingredients

• 2 large eggs, lightly beaten, at room temperature
• 1 cup milk, at room temperature
• 1/3 cup canola oil

Dry Ingredients

• 1/2 cup Bob's Red Mill Tapioca Flour
• 1/2 cup Bob's Red Mill Potato Starch
• 1/4 cup Bob's Red Mill Sweet White Sorghum Flour
• 1 cup Bob's Red Mill Corn Meal
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• 1 tsp. xanthan gum
• 1 tsp. salt

Directions

1. Preheat oven to 350° F. Generously grease 8 inch round or square non stick pan. Or, use 10 inch cast iron skillet. Set aside.
2. In a large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3. In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low speed, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan.
4. Bake 25 to 30 minutes, or until top is firm and edges are lightly browned. Serve warm.

Makes 12 servings.

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