Gluten Free Cornbread

• 1 cup Milo (sorghum) Flour
• 1/3 cups Tapioca Starch
• 1 Tablespoon Xanthan Gum
• 1-1/2 cup Milk Or Buttermilk
• 1 cup Corn Meal
• 2 whole Eggs, Beaten
• 1/3 cups Oil
• 1/4 cups Brown Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1/2 cups Whole Kernel Corn, Drained
• 1/2 cups Cheddar Cheese, Shredded (optional)

1. 1. Sift together the milo flour, tapioca starch and xanthum gum in a mixing bowl.
2. 2. Add the rest of the ingredients except the whole kernel corn and cheese. Stir just until all the ingredients are moistened.
3. 3. Stir in the corn and cheese.
4. 4. Pour batter into a buttered 9X9 inch pan.
5. 5. Bake at 375 degrees for 30-35 minutes until toothpick inserted in center comes out clean and the bread springs back when touched in the center with a finger.

flour, tapioca, xanthan gum, milk, meal, eggs, oil, ubc, salt, baking powder, baking soda, whole kernel, cheddar cheese

Taken from tastykitchen.com/recipes/breads/gluten-free-cornbread/ (may not work)