Cornbread

Another from Roben Ryberg's "The Gluten-Free Kitchen", however I changed one ingredient and now LOVE this. Her original recipe called for cornmeal and I use corn'flour'. Fabulous!

• Ready In: 35 mins
• Serves: 9

Ingredients

• 1  cup milk
• 1  egg
• 1⁄4 cup  oil
• 1⁄4 teaspoon vinegar
• 1⁄3 cup potato starch
• 1⁄2 cup cornstarch
• 1  teaspoon salt
• 1⁄4 teaspoon baking soda
• 1  tablespoon baking powder
• 3⁄4 cup cornflour
• 1⁄2 cup sugar
• 1⁄2 teaspoon xanthan gum

Directions

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine milk, egg, oil, and vinegar; mix well.
3. Add all other ingredients and mix well, being sure to remove any lumps.
4. Batter will be thin.
5. Pour batter into greased 8" x 8" baking pan.
6. Bake 28 to 32 minutes, until cornbread tests done with a toothpick and top is lightly browned.