Cornbread (Gluten Free)

This is a recipe adapted from the Purity cornmeal package recipe. It is delicious! It is also dairy free.

• Ready In: 30 mins
• Serves: 6-12
• Yields: 6-12 Depends on size of muffin cups

Ingredients

• 3⁄4 cup  purity cornmeal
• 1  cup  boiled water, cooled slightly
• 1  teaspoon  knox gelatin
• 1  cup  rice flour, mix (I use 1/3 rice flour, 1/3 sweet rice flour, and 1/3 tapioca flour)
• 1⁄2 cup granulated sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  eggs
• 1⁄4 cup  vegetable oil

Directions

1. Combine cornmeal and boiled water. Stir the resulting mush and cool slightly (it does not have to be warm).
2. Separately, combine flour, sugar, gelatin, baking powder and salt in a large bowl. Add oil and eggs to cornmeal mush. Mix well. Add to dry ingredients, stirring well but for no more than two minutes. Fill greased muffin cups 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes. Makes 12 regular or 6 jumbo muffins.