Corn bread must be served with chili or other hot, thick stews. A little maple syrup drizzled on each piece is a nice touch.

INGREDIENTS | SERVES 9

• ¾ cup cornmeal
• ½ cup corn flour
• ½ cup superfine rice flour
• 1 teaspoon xanthan gum
• 1½ teaspoons gluten-free baking powder
• ½ teaspoon salt
• ¼ cup sugar
• ½ cup water
• ¼ cup rice milk
• ½ cup apple juice
• 1 egg
• ¼ cup vegetable oil

1. Preheat oven to 400ºF. Spray a 9″ square baking pan with nonstick gluten-free cooking spray and set aside.

2. In medium bowl, combine corn meal, flours, xanthan gum, baking powder, salt, and sugar; mix well with wire whisk.

3. In small bowl, combine remaining ingredients; mix well with wire whisk. Add to dry ingredients and stir just until combined. Pour into prepared pan.

4. Bake 25–30 minutes, or until bread is golden brown. Serve very warm.

Calories: 190.12
Fat: 7.31 grams
Saturated Fat: 0.66 grams
Carbohydrates: 28.36 grams
Sodium: 141.77 mg