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Southern US · Bread
Cornbread
A moist, golden skillet-style cornbread in a square pan, built on cornmeal with a gluten-free flour blend and a touch of sugar, best served warm.
- YieldServes 8 · 1 pan (20 cm square), cut into 8 pieces
- Hands-on14 min
- Total52 min
- Difficulty
Ingredients
- ¾ cupcornmeal
- ½ cuptapioca flour
- ¼ cupwhite rice flour
- ¼ cupsorghum flour
- ¼ cuppotato starch
- 2 tspgluten-free baking powder
- 1 tspbaking soda
- 1 tspsalt
- ½ tspxanthan gum
- ½ tspguar gum
- 1¼ cupsalmond milk
- 1 tspapple cider vinegar
- ⅓ cupsugar
- 2eggs, large
- ¼ cupghee, melted
- to tastecooking spray, the kind without flour
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