Gluten-Free Double-Corn Cornbread

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• Butter or gluten-free cooking spray, for greasing
• 1 cup cornmeal, preferably medium grind
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature, lightly beaten
• 1 cup milk
• 1/4 cup canola oil
• 1 tablespoon apple cider vinegar
• 1 cup fresh or frozen corn kernels, thawed if frozen

1. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
2. For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray.
3. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend.
4. In a small bowl, whisk together the eggs, milk, oil and vinegar.
5. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
6. Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes.
7. Cool on a wire rack and serve.

white rice flour, tapioca flour, potato starch, xanthan gum, salt, butter, cornmeal, sugar, baking powder, baking soda, salt, eggs, milk, canola oil, apple cider vinegar, corn kernels

Taken from www.foodnetwork.com/recipes/gluten-free-double-corn-cornbread.html (may not work)