Gluten-Free Cornbread
Ingredients
3/4 cup fine-ground cornmeal (4.90 oz / 140 g)
1 1/4 cups milk
1/3 cup millet flour (1.95 oz / 55 g)
1/4 cup sweet rice flour (1.10 oz / 31 g)
1/4 cup tapioca starch/flour (1.45 oz / 41 g)
1 tsp xanthan gum
1/3 cup sugar (2.30 oz / 66 g)
1 tbsp baking powder
1/2 tsp salt
1 egg
1/4 cup unsalted butter, melted and cooled

Steps
Preheat oven to 400 degrees Fahrenheit. Grease a 9 inch round cake pan or an 8 by 8 inch square pan.

Whisk together cornmeal and milk in a medium-sized bowl. Let sit for 10 minutes.

Whisk together flours, xanthan gum, sugar, baking powder and salt in a large bowl, until aerated and uniform in colour.

Add egg and butter to cornmeal mixture. Add wet ingredients to dry and stir until just combined.

Bake for 20 minutes, until golden and a toothpick inserted into the center comes out clean.

Notes:
- My mom has doubled the recipe and baked it in a 9 by 13 inch pan, and it worked wonderfully. When doubled, it does take a little bit longer to bake, but not much. It’s also thicker, just so you know!
- You can also switch out the butter for vegetable oil, if you prefer.