Gluten-Free Cornbread

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!

Enjoy plain or for added flavor and moisture, add some butter and or some honey. This gluten-free cornbread is delicious with your gluten-free Thanksgiving dinner or pairs perfectly with some homemade gluten-free Habanero Chili!

Preheat oven to 400*F
Grease 8×8 square baking dish

In a medium mixing bowl combine the following 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 following 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 till wet through.

Pour into the greased 8×8 dish and bake at 400*F for 35 minutes.  Cornbread is done when you can insert a tooth pick in the middle and it comes out clean.