Gluten-Free Sage Cornbread

• 1 cup coarse or medium-grind yellow cornmeal
• 3/4 cup brown rice flour
• 1/4 cup potato starch
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 Tbs. chopped fresh sage
• 1 large egg
• 1 cup low-fat buttermilk
• 1/4 cup honey
• 1 Tbs. melted butter, optional

1. Preheat oven to 400F.
2. Coat loaf pan or 9-inch-square baking pan with cooking spray.
3. Whisk together cornmeal, rice flour, potato starch, baking powder, baking soda, and salt in bowl.
4. Stir in sage.
5. Beat egg in separate bowl.
6. Whisk in buttermilk and honey.
7. Stir wet mixture into dry mixture.
8. Let stand 5 minutes.
9. Spread batter in prepared pan, and bake 20 to 35 minutes, or until crisp and brown on top and sides.
10. Brush with butter, if using.
11. Cool 15 minutes before slicing.

coarse, brown rice flour, potato starch, baking powder, baking soda, salt, fresh sage, egg, lowfat buttermilk, honey, butter

Taken from www.vegetariantimes.com/recipe/gluten-free-sage-cornbread/ (may not work)