For all those gluten-free, lactose-free cornbread lovers out there!
Gluten-free, Lactose-free Cornbread for Everyone
flour option 1:
1 cup cornmeal
1/4 cup brown rice flour
3/4 cup oat flour
flour option 2:
3/4 cup cornmeal
1/2 cup brown rice flour
1/2 cup bean flour
3 tbsp tapioca flour
1/4 tsp xanthan gum
flour option 3 for wheat eaters:
3/4 cup cornmeal
1 1/4 cup white wheat flour
add to flour:
1/4 cup sucanat or brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup soy milk
1/4 cup canola oil
1 egg
variation 1:
I made a fortuitous mistake and put in 1 1/2 cups cornmeal, so I added 1/2 cup water and 1/2 tsp baking powder. This version has more corny texture. Try it!
Combine dry ingredients. Mix. Add wet ingredients. Try muffins! Bake 20-25 minutes (less for muffins) at 400 F.