- 1 1/4 cup cornmeal
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 – 1/2 cup sugar (depends on how sweet you like it)
- 2 teaspoons baking powder
- 1 teaspoons xanthan gum
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (almond milk works well)
- 1/3 cup oil or melted butter
- Preheat oven to 375 degrees.
- Grease a 8 x 8 inch baking dish or use a 10 inch cast iron skillet.
- In a medium bowl combine the cornmeal, sorghum flour, tapioca starch, potato starch, sugar, baking powder, xanthan gum, and salt.
- In a small bowl combine the eggs, milk and oil.
- Add the wet ingredients to the dry ones and stir just until moistened.
- Pour into the prepared dish and bake about 25 minutes until the top is firm.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/comforting-corn-bread/