Gluten Free Cornbread (dairy free)

There is something about cornbread that just makes me feel like it’s summer.  BBQ’d chicken, fresh green beans from the garden, cornbread…yum…  Unfortunately, I haven’t eaten much cornbread since going gluten free.  Since I’m not much of a baker, I first tried the gluten free mixes and they just aren’t that good.  So for awhile I gave up and made the regular kind for my family and watched them jealousy as they ate it.  But after a few other successful gluten free baking experiences I got the motivation to try a new recipe from scratch.  It was fine.  I think my husband called it “good for gluten free.”  But no one wants to serve just mediocre food, so the next couple of times I made it I went back to watching my family enjoy their traditional cornbread.  That all changed last night when I tried this new recipe.  It was great, gluten free or not.  It had a nice golden crust and moist sweet middle.  I sent the leftovers to work with my husband and my 3 year old daughter was already begging me to make more tonight!  Success 🙂

1/4 cup sorghum flour
1/2 cup potato starch
1/4 cup brown rice flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 cup oil
2 eggs
1 cup rice milk (or regular milk)

Preheat the oven to 425°.  Combine the dry ingredients in a large bowl and stir.  In a separate bowl, combine the oil, eggs and milk.  Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Pour into a greased muffin tin and bake 12-15 minutes until golden brown and a toothpick comes out clean.  Alternately, pour into a 9 by 9 by 2-inch pan and bake for 20 to 25 minutes.  Enjoy!


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