Cornmeal, Gluten Free, 4 Pack, 24 oz (680 g), From Bob's Red Mill

Gluten Free Cornbread

Makes 12 servings.

Liquid Ingredients:
2 large eggs, lightly beaten, at room temperature
1 cup milk, at room temperature
1/3 cup canola oil

Dry Ingredients:
1/2 cup Bob's Red Mill Tapioca Flour
1/2 cup Bob's Red Mill Potato Starch
1/4 cup Bob's Red Mill Sorghum Flour
1 cup Bob's Red Mill GF Cornmeal
1/3 cup granulated sugar
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. sea salt

1. Preheat oven to 350Ā°F. Generously grease 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.
2. In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3. In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low speed, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan.
4. Bake 25 to 30 minutes, or until top is firm and edges are lightly brown. Serve warm.
   

Lowfat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.