Homesteader Cornbread {traditional and gluten free recipes}

Homesteader Cornbread {traditional and gluten free recipes}
Yield: 8-12 servings

3/4 cup cornmeal
1 1/4 cup milk
2/3 cup brown rice flour *
1/2 cup potato starch *
1/2 teaspoon xanthan gum *
2 teaspoon baking powder * (If you are doubling this recipe, only use 3 teaspoons baking powder total.)
1/2 teaspoon kosher salt
1/3 cup white sugar
1 egg
1/4 cup light flavored olive oil
* If you are not in need a GF version of this recipe, simply substitute 1 cup all purposed flour for the items marked with an * and reduce the baking powder to 1 1/2 teaspoons.

In the bottom of a mixing bowl, whisk together the milk and cornmeal and set aside. Let the mixture rest for 15 minutes. While this is resting, mix together the dry ingredients and set aside.

Preheat the oven to 400 degrees. Add the dry ingredients to the wet and stir to combine. Add the egg and the oil and beat with an electric mixer on medium speed for 10 minutes. Grease an 8x8 or 7x10 pan with butter and pour the batter into it. I have used a small 8" cast iron skillet as well and it works great. Doubling the recipe will perfectly fill a standard cast iron skillet or a 9x13 pan.

Bake 25-30 minutes until a knife inserted in the center comes out clean. The bread should be slightly browned at the edges and dry on top. Slice and serve hot. Enjoy!

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