Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free

• 130 grams cornmeal (1 cup)
• 79 grams rice flour (1/2 cup)
• 65 grams cornstarch / cornflour (1/2 cup)
• 1 tbsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 50 grams sugar (optional but I think it makes a smoother cornbread)
• 240 ml light coconut milk or milk of choice
• 80 ml vegetable oil
• 2 tbsp ground chia or flax seeds mixed with 6 tablespoons hot water (or 2 eggs)

1. Let your chia seed/water mixture stand to become gelatinous while you put the oven on
2. Preheat the oven to gas 6 / 200C / 400F and grease an 8" square baking dish or cake tin.
3. Place the tin in the oven as it heats while you mix the batter
4. Meanwhile whisk the dry ingredients together in a mixing bowl then stir in the milk, oil and chia mixture (or 2 eggs) until the batter is completely smooth.
5. Let stand for 10 minutes
6. Remove the hot tin from the oven and pour the batter into it
7. Put the tin back in the oven and bake for 20 - 25 minutes or until golden brown on top
8. Cut into squares and serve hot from the oven either on its own or with a drizzle of honey or maple syrup
9. Great in my cornbread stuffing recipe!

cornmeal, rice flour, cornflour, baking powder, xanthan gum, salt, sugar, light coconut milk, vegetable oil, ground chia

Taken from cookpad.com/us/recipes/339434-vickys-cornbread-gluten-dairy-egg-soy-free (may not work)