1/4 cup shortening (use a non-hydrogenated shortening), plus more for greasing the pan
140 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon psyllium husk
3/4 teaspoon salt
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
1 cup yellow cornmeal
All-Purpose Gluten-Free Flour Mix:
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch
1Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
2Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
3Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
4Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
5Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
6Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.
All-Purpose Gluten-Free Flour Mix:
7Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Level: Easy
Total: 30 min
Prep: 5 min
Cook: 25 min
Yield: 8 servings
This is fluffy cornbread, full of corn taste with a tiny bite because of the cornmeal. And gluten-free? With these flours, it's indistinguishable from a gluten-based cornbread. It's just good.