GF Cheddar Herb Cornbread

I served this to friends last night, and the person who started the evening saying that she had never learned to enjoy cornbread had a second piece. Only one person at the meal followed a GF diet, but we all enjoyed it and none of us felt cheated. Really tasty. It can be made with regular all-purpose flour rather than gluten-free flour.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  cup  all-purpose  gluten-free flour
• 1⁄2 cup cornmeal
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon thyme leaves
• 1⁄4 teaspoon sage (or experiment with other herbs -- parsley, basil, chives, marjoram)
• 1⁄2-1  cup  grated cheddar cheese
• 2  eggs, lightly beaten
• 1⁄4 cup olive oil
• 1  cup milk
• 1  cup whole kernel corn (use fresh, frozen, or canned and drain the liquid)

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Place 9-inch square or 10-inch round baking pan in the oven to preheat. Stoneware or cast iron makes a great crust, but glass or metal works, too.
3. Sift together flour, cornmeal, baking powder, and salt. Stir in herbs and grated cheese.
4. Whisk together eggs and oil. Stir in milk and corn.
5. Stir dry ingredients into wet to make smooth batter.
6. Remove preheated pan from the oven. Add a bit of oil or butter to the pan, and use pastry brush or just tilt pan to distribute evenly over the bottom of the pan.
7. Pour batter into pan, and bake 20 minutes or until toothpick comes out clean.