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1
Mix dry ingredients together in large bowl.
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2
Add a good shake of ground cumin.
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3
(optional, but everyone misses it when I don't put it in)
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4
Mix eggs, milk, margarine together and add to dry ingredients.
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5
Mix well.
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6
Pour into prepared pan, bake and enjoy.
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7
Bake 20 - 25 minutes at 425A degrees F in an 8 inch square baking pan that has been greased and then floured with brown rice flour.
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8
The bread is done when a cake tester is inserted and comes out clean.
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9
You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning.
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10
Gluten-free flours tend to turn brown faster.
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11
we use earth balance vegan buttery sticks for the margarine, and 1% milk, but it is sinful if you use butter and whole milk instead.
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12
Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeAos or drained mild Ortega chilies.
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13
This recipe keeps very well for 3-4 days, although it usually doesn't last that long.
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14
It also cuts in half and doubles very well.
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15
for using wheat flour, make the following changes:
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16
use only 4 t. baking powder.
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17
omit xanthan and guar gum.
