In light of the coming holiday season, and thanks to my friend Charity for hounding me for it, here is the best gluten free cornbread recipe ever...and I'd be willing to say it even beats regular cornbread! This can also be made vegan, although I haven't mastered that version of the recipe yet. Thanks Bonnie for sharing this recipe with me!
Preheat oven to 400*
Grease 8x8 square baking dish
In a medium mixing bowl combine the dry ingredients:
1 1/2 cups gluten free cornmeal (Bob's Red Mill)
1 1/2 cups gluten free flour (Mama's Coconut Blend)
1 1/2 tsp xanthan gum
1/8 tsp salt
3 tsp baking powder
In a separate bowl mix the wet ingredients:
3/4 cup sugar
1/2 cup vegetable oil
2 eggs (V - sub 1/2 cup apple sauce)
1 cup milk (V - sub soy or almond)
Combine the two bowls and mix til wet through.
Pour into the greased 8x8 dish and bake at 400* for 35 minutes. Cornbread is done when you can insert a tooth pick in the middle and it comes out clean.
