Gluten Free Cornbread

Gluten-Free Cornbread
- 1 cup white rice flour
- 2 teaspoons xanthum gum
- ¾ cup stone-ground cornmeal
- 2 to 3 Tablespoons of sugar
- 2 ½ teaspoons baking powder
- 1 ½ to 2 teaspoons salt
- 2 beaten eggs
- 1 cup milk
- ¼ cup melted butter
- a little pat (less than a Tablespoon) of butter to coat the pan
- ½ cup frozen corn (optional)

Preheat oven to 400 degrees. Mix the dry ingredients (flour, xanthum gum, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.

Melt the pat of butter in a 8 or 9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and ¼ cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Add the ½ cup frozen corn and stir. Pour batter into the pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.