Buttery Corn Bread

• 11/2 cups cornmeal
• 3/4 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 eggs
• 3/4 cup buttermilk
• 1/3 cup canola oil
• 2 tablespoons carbonated water

1. Preheat oven to 375F.
2. Grease an 8x8-inch baking pan.
3. Set aside.
4. In a large mixing bowl combine cornmeal, rice flour, tapioca flour, sugar, baking powder, and salt.
5. Make a well in the center of the dry ingredients.
6. In a medium bowl mix eggs, buttermilk, oil, and carbonated water.
7. Pour into dry ingredients and mix well.
8. Batter will be thin.
9. Pour into prepared pan.
10. Bake for 15 minutes.
11. Reduce heat to 350F.
12. Bake about 10 minutes more or until a wooden toothpick comes out clean inserted in the center.

cornmeal, brown rice flour, tapioca flour, sugar, baking powder, salt, eggs, buttermilk, canola oil, water

Taken from www.cookstr.com/recipes/buttery-corn-bread (may not work)