Gluten-free Cornbread

Gluten-free cornbread didn't seem like it should be hard, considering the main flavor ingredient, cornmeal, is gluten-free. But when I went searching for a recipe, it was surprisingly hard to find one that sounded good.

The one I did eventually fine sufficed for cornbread. It wasn't anything special, and it definitely doesn't trump my favorite glutinous cornbread but it worked.

Gluten-free Cornbread
Mostly From Gluten-free Mommy

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon salt
2 beaten eggs
1 cup milk
1/4 cup melted butter

Preheat oven to 400 degrees.

Mix flour, cornmeal, sugar, baking powder, xanthan gum, and salt in a medium bowl.

Mix butter, eggs and milk. Add to dry mixture and stir until moistened.

Spoon into a muffin tin. Bake until muffins are golden and/or a toothpick inserted comes out clean.