For a crispy crust, bake it in a preheated cast-iron skillet. Grease it carefully just before you pour in the corn bread batter.
1 ¼ c. cornmeal
1 c. gluten-free flour blend of your choice
⅓ c. sugar
2 tsp baking powder
1 ½ tsp. Xanthan gum
1 tsp. salt
2 large eggs
1 cup milk (cow, rice, almond or soy)
⅓ c. sunflower or olive oil
Preheat oven to 350°F. Grease an 8-in round or square pan or a pre-heated cast-iron skillet; set aside. Combine the cornmeal, flour blend, sugar, baking powder, xanthan gum and salt and beat just until blended. Add the eggs, milk and oil. Beat until well blended. The batter will be the consistency of thick cake batter. Transfer the batter to the prepared pan. Bake for 25 to 30 minutes, until
top is firm and edges are lightly browned. Serve warm.
Another variation of corn bread:
1 cup oat flour (gluten free)
1 cup cornmeal
1 Tbsp. baking powder
⅛ tsp. sea salt
¾ cup milk or milk alternative
¼ cup water
¼ cup unrefined safflower/sunflower oil
¼ cup maple syrup
2 tsp. honey
¼ tsp. vanilla extract
Preheat oven to 350ºF. Mix first four ingredients. In a separate bowl, beat remaining ingredients with a whisk. Combine wet and dry ingredients, without stirring too much. Pour into oiled loaf pan and bake for 45 – 60 minutes.