Gluten-Free Cornbread

• 5 ounces gluten-free all-purpose flour mix
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon psyllium husk
• 1/4 cup shortening (not butter)
• 2 large eggs
• 1 cup milk (you can use non-dairy milk, if you want)
• 1 cup yellow cornmeal

1. Preparing to cook. Heat the oven to 425u0b0.
2. --Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
3. --Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening, preferably lard, is essential here. Butter just won't do the same.)
4. --Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
5. --Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
6. --Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
7. note: for most accurate measurement, use 140 grams of flour blend

flour, ubc, baking powder, salt, psyllium husk, ubc, eggs, milk, yellow cornmeal

Taken from www.epicurious.com/recipes/member/views/gluten-free-cornbread-52349261 (may not work)