GOLDEN CORNBREAD, FEATHERLIGHT--BONNIE'S

Name: GOLDEN CORNBREAD, FEATHERLIGHT--BONNIE'S
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 squares--Note: baking time depends on your oven 30 to 40 minutes in mine.
Cuisine: American
Ingredients: DRY INGREDIENTS; 1/4 cup extra fine brown rice flour; 1/4 cup cornstarch; 1/4 cup tapioca flour; 1/4 cup potato starch; 1 cup alber's cornmeal; 1/4 cup table sugar; 1 tablespoon rumford baking powder; 1 teaspoon salt; WET INGREDIENTS; 1/3 cup of pure vegetable oil; 1 large beaten egg; 1 cup organic reduced fat milk

By Bonnie ^O^ .
@Reiki-Heals

Every time I make this cornbread, a common comment is, "It tastes as good as cake!"
If you want to test that theory, just set a plate of this cornbread on your table and watch how fast it disappears! No grainy texture here! Grab a cold glass of buttermilk or serve it with some beans, chili, or soups. Enjoy!

Oh....did I mention that this cornbread not only looks fantastic, but it is also gluten-free. Yep, I almost forgot that. :)

Rating:

☆☆☆☆☆ 0 votes0

Comments:

8 Comments

Serves:

9 squares--Note: baking time depends on your oven 30 to 40 minutes in mine.

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

DRY INGREDIENTS
·

1/4 cup extra fine brown rice flour
·

1/4 cup cornstarch
·

1/4 cup tapioca flour
·

1/4 cup potato starch
·

1 cup alber's cornmeal
·

1/4 cup table sugar
·

1 tablespoon rumford baking powder
·

1 teaspoon salt
WET INGREDIENTS
·

1/3 cup of pure vegetable oil
·

1 large beaten egg
·

1 cup organic reduced fat milk
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How to Make GOLDEN CORNBREAD, FEATHERLIGHT--BONNIE'S

Step-by-Step

Grease an 8 inch pan and preheat the oven to 400 degrees.
Mix the dry ingredients together in a medium bowl: Flours, cornmeal, salt, sugar, and baking powder. Mix well.
Mix the wet ingredients with a whisk until well blended: egg, oil, and milk.
Combine the wet ingredients with the dry ingredients, stirring gently until combined. Pour into the greased pan.
Bake for 30 to 40 minutes, depending on your oven, altitude, etc. Use the toothpick test, and when the pick is clean, remove from the oven. Let the cornbread cool in the pan or serve while still warm. Enjoy!