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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Another from Roben Ryberg's The Gluten-Free Kitchen , however I changed one ingredient and now LOVE this. Her original recipe called for cornmeal and I use corn'flour'. Fabulous! Ingredients:
1 cup milk |
1 egg |
1/4 cup oil |
1/4 teaspoon vinegar |
1/3 cup potato starch |
1/2 cup cornstarch |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 tablespoon baking powder |
3/4 cup cornflour |
1/2 cup sugar |
1/2 teaspoon xanthan gum |
Directions:
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine milk, egg, oil, and vinegar; mix well.
3. Add all other ingredients and mix well, being sure to remove any lumps.
4. Batter will be thin.
5. Pour batter into greased 8 x 8 baking pan.
6. Bake 28 to 32 minutes, until cornbread tests done with a toothpick and top is lightly browned.
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