Gluten-Free Cornbread

• Gluten-free nonstick cooking spray
• 1 cup gluten-free cornmeal
• 1/2 cup white rice flour
• 1/2 cup sweet rice flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 1 cup milk
• 2 tablespoons unsalted butter, melted

1. Adjust oven rack to the middle position and preheat the oven to 350u0b0F. Lightly grease an 8-inch square baking pan with cooking spray.
2. Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and whisk together until the batter is smooth. Pour into the prepared pan.
3. Bake the cornbread for 30 to 35 minutes, until lightly golden brown. A cake tester inserted in center of cornbread should come out clean.
4. Remove the pan from the oven and place on a wire rack to cool. Cut into 9 pieces when cooled.
5. Cornbread is best the day it's made. If you need to store it, wrap the cornbread well in plastic and store on the counter for up to 2 days.

cornmeal, white rice flour, sweet rice flour, granulated sugar, baking powder, salt, xanthan gum, eggs, milk, unsalted butter

Taken from www.seriouseats.com/recipes/2012/06/gluten-free-cornbread-recipe.html (may not work)