This is adapted from http://www.celiacteen.com/2011/gluten-free-cornbread/
Her version is sweeter, more like a cake.
I’ve reduced the sugar and changed the flours to ‘unsweeten’ it and baked it in a small loaf pan.
Muffins work great too! Remember to reduce the baking time!
No one can tell that it’s GF – taste and texture are wonderful!
3/4 cup fine-ground cornmeal
1 1/2 cups milk
1/2 cup brown rice flour
1/2 cup corn flour
1/4 cup corn starch
1/4 cup potato starch
1 tsp xanthan gum
1 T sugar (more if you want a sweeter result)
1 T baking powder
1/2 tsp salt
1/4 cup butter, melted and cooled
Preheat oven to 400.
Prepare a small loaf pan or muffin tin (16 silicone cups are great!)
Whisk together cornmeal and milk; set aside.
Combine dry ingredients.
Add egg and butter to cornmeal mixture. Beat well.
Add wet ingredients to dry and stir until just combined.
Pour into pan.
Bake for 20 minutes, until golden and a stick of GF spaghetti inserted into the center comes out clean and dry.
Let rest 10 minutes before removing from pan.
Let cool completely before slicing to reduce crumbling. We like to slice it and store it in a resealable bag in the freezer.