Corn Bread

I used this cornbread recipe for "Popcorn Stuffing" and it worked amazingly! This recipe is adapted from "Gluten Free Mommy" (original recipe here), and even my gluten eating family agreed that this was a very tasty rendition of real cornbread, however it did seem a bit grainier that gluten cornbread. Being gluten free though we sort of just become accustomed to things not being quite the same texture as their gluten counterparts. Additionally, this cornbread is entirely edible by itself, however it is quite tasty with jam, butter, or honey.


Ingredients:
1 cup white rice flour
3/4 cups cornmeal (I've heard cornmeal can contain gluten - but if it says its 100% corn it should be fine, I always check to be sure. Boxed cornbread mixes are NOT okay.)
2 1/2 Tbps sugar
3/4 tsp salt
1/4 cup melted butter (I use "buttery spread" made from oil - dairy free)
1/3 cup egg substitute or egg whites
1 cup soy milk (I used light vanilla soy milk)
Cooking spray (check to make sure it does not contain milk)


Preheat the oven to 400º. Mix together all the dry ingredients, and the wet ingredients in separate bowls, then pour all the wet ingredients into the dry ingredients and mix well. Spray either a 10" cast-iron skillet or an 8-9" round baking pan with the cooking spray. Pour the batter into the skillet or pan, and bake for 15-20 min or until a wooden toothpick comes out clean.