Gluten-Free Cornbread

1. 1

   Preparing to cook. Heat the oven to 425u00b0.

2. 2

   --Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.

3. 3

   --Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening, preferably lard, is essential here. Butter just won't do the same.)

4. 4

   --Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

5. 5

   --Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.

6. 6

   --Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

7. 7

   note: for most accurate measurement, use 140 grams of flour blend

* Per serving · 4 servings · Values may vary.

No additional tips available.