Gluten-Free Blue Cornbread

Name: Gluten-Free Blue Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 2/3 cup rice flour; 1/4 cup potato starch; 2 tablespoons tapioca starch; 1 cup blue cornmeal; 1 teaspoon xanthan gum; 4 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs or 1/2 cup Egg Beaters egg substitute; 1 cup milk or 1 cup lactaid milk; bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

Submitted by mattdegasperi

"A moist and tasty cake-like blue cornbread! Copyright (c) Carol Fenster, Ph.D."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 8

ingredients

²⁄₃ cup rice flour
¹⁄₄ cup potato starch
2 tablespoons tapioca starch
1 cup blue cornmeal
1 teaspoon xanthan gum
4 tablespoons sugar
1 tablespoon baking powder
¹⁄₂ teaspoon salt
2 eggs or 1/2 cup Egg Beaters egg substitute
1 cup milk or 1 cup lactaid milk
bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

directions

Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.