Name: Gluten-Free Double-Corn Cornbread
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 loaf
Ingredients: 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons (5 grams) salt; Butter or gluten-free cooking spray, for greasing; 1 cup cornmeal, preferably medium grind; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs, at room temperature, lightly beaten; 1 cup milk; 1/4 cup canola oil; 1 tablespoon apple cider vinegar; 1 cup fresh or frozen corn kernels, thawed if frozen

Directions

For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.

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