My Favorite Gluten Free Cornbread

Simple, easy, good gf cornbread. Make sure you don't use more than 1/4 cup of the tapioca flour. The mixture and texture doesn't work well if you do. This has become a staple in my kitchen since I've had to be gluten-free and dairy-free. I usually use Earth Balance instead of the butter and it works well in the recipe.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 1  cup  fine-ground cornmeal
• 3⁄4 cup  rice flour
• 1⁄4 cup tapioca flour
• 1⁄2 teaspoon salt
• 4  teaspoons baking powder
• 2  tablespoons sugar
• 1  egg
• 1  cup soymilk or 1  cup  almond milk
• 1⁄4 cup butter or 1⁄4 cup margarine, softened

Directions

1. Sift together dry ingredients into a bowl.
2. Add egg, milk and butter. Beat until smooth, about 1 minute. Do not overbeat!
3. Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees.
4. Serve warm with honey and butter.