Gluten-Free Double-Corn Cornbread

1. 1

   For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

2. 2

   For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray.

3. 3

   In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend.

4. 4

   In a small bowl, whisk together the eggs, milk, oil and vinegar.

5. 5

   Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.

6. 6

   Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes.

7. 7

   Cool on a wire rack and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.