Buttermilk Corn Bread

• 9.1 ounces certified gluten-free stone-ground cornmeal (about 1 1/2 cups)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 2 tablespoons sugar
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• Cooking spray

1. Preheat oven to 400u0b0.
2. Weigh or lightly spoon cornmeal, flours, and potato starch into dry measuring cups; level with a knife. Combine cornmeal, flours, potato starch, sugar, and next 4 ingredients (though baking soda) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
3. Pour batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 400u0b0 for 25 minutes or until edges are lightly browned. Cool 10 minutes in pan on a wire rack. Serve warm, or cool completely on wire rack.

stoneground cornmeal, white rice, flour, starch, sugar, xanthan gum, baking powder, salt, baking soda, lowfat buttermilk, canola oil, egg, cooking spray

Taken from www.myrecipes.com/recipe/buttermilk-corn-bread-1 (may not work)