Cornbread is one of the easiest gluten free breads you can make. This recipe calls for no special flours and thus is really easy to make when you are out of the starches or xantham gum. Pictured I have made the cornbread in muffin pans, however I most often make it in a square baking dish. Either way turns out great.
1 cup white rice flour
3/4 cup ground cornmeal
3 tablespoons of sugar
2 and 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
Preheat oven to 400 degrees.
Mix dry ingredients (flour, cornmeal, sugar, baking powder and salt) together in a bowl.
Mix wet ingredients in a separate bowl (butter, eggs, milk)
Swirl 1 tablespoon of butter in baking dish or in muffin pan. I use spray butter in the muffin pan because it's easier.
Combine wet and dry ingredients and bake for 15-20 minutes. Insert wooden toothpick to test if the cornbread is done. When toothpick comes out clean cornbread is done.