Gf Cornbread

• 1/2 cup white rice flour
• 1/4 cup tapioca flour
• 1/4 cup sorghum flour
• 3/4 cup cornmeal (like you would use to make polenta)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3 tablespoons rich, high-quality honey
• 2/3 cup plain, gluten-free yogurt
• 1/3 cup sour cream
• 2 tablespoons melted butter

1. Turn the oven on against the cold and let it preheat to 400u0b0. Grease a square or round baking pan with your favorite oil or butter.
2. Mix the gluten-free flours, cornmeal, baking powder, baking soda, and salt. Set that bowl aside.
3. Measure out the sour cream, butter, honey, and melted butter. Mix them all together. Whisk in the eggs and beat them all together until the liquids have become a coherent mixture.
4. Add the wet ingredients to the dry ones and stir it all together until just moistened.
5. Pour the cornbread batter into the pan and bake the cornbread for twenty minutes, or until the top has reached the golden color you desire. Let it cool for a few moments.
6. This cornbread is particularly good with soft butter and the same honey you used to make the batter.

white rice flour, ubc, sorghum flour, cornmeal, baking powder, baking soda, salt, eggs, rich, yogurt, sour cream, butter

Taken from www.epicurious.com/recipes/member/views/gf-cornbread-1257581 (may not work)