Gluten Free Cornbread

1. 1

   1. Sift together the milo flour, tapioca starch and xanthum gum in a mixing bowl.

2. 2

   2. Add the rest of the ingredients except the whole kernel corn and cheese. Stir just until all the ingredients are moistened.

3. 3

   3. Stir in the corn and cheese.

4. 4

   4. Pour batter into a buttered 9X9 inch pan.

5. 5

   5. Bake at 375 degrees for 30-35 minutes until toothpick inserted in center comes out clean and the bread springs back when touched in the center with a finger.

No additional tips available.