Even my gluten-loving family enjoys this corn bread recipe! It's a winner with all of us.
1/4 cup butter, melted
1 cup masa (corn flour)
1/2 cup corn meal
1/2 cup rice flour (I've used brown or sweet white)
1 tsp baking soda
1 tsp salt
2 TB sugar
1/8 tsp xanthan gum
2 cups milk plus 2 TB apple cider vinegar (or 2 cups of buttermilk)
2 beaten eggs
Mix together the dry ingredients in a large mixing bowl. Mix together the milk and eggs in a separate bowl. Add the wet ingredients to the dry ingredients and stir until they are smooth. Quickly stir in the melted butter.
Pour batter into a greased 10x13 baking dish. Bake at 400* for 20 minutes or until the edges are a golden brown.
This recipe will also work without the xanthan gum. The texture will just be more crumbly without it.
Masa can be found in the ethnic section of the grocery store, with the Mexican foods.
This bread does not store well. You'll have to break out the honey-butter and eat it now!
This is a wonderful option for gluten-free stuffing at Thanksgiving.
