Corn Bread

• 1 cup cornmeal
• scant cup GF flour mix e.g. the Bette Hagman mix of rice flour, potato starch and tapioca starch
• 3 tsp baking powder
• 2 tbs sugar or fructose
• 1 tsp salt
• 1/2 tsp xanthan
• 1/4 cup oil
• 1/2 cup soymilk

1. Heat oven to 325.
2. Grease 8" x 8" pan.
3. Sift the dry ingredients.
4. Mix the wet and add to the dry.
5. Mix well.
6. Bake about 30 minutes.

I don't tend to use as much sweetener as some people do, so you may want to adjust amounts.

Contributed by Sharon Ross

Corn Bread-I/Corn Bread-II/Corn Bread-III