Gluten-Free Cornbread with Sundried Tomatoes
Servings: one 2 pound loaf or 12 muffins
Preparation Time: 20 minutes
Ingredients:
- 1 cup cornmeal
- 3/4 cup rice flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup chopped sundried tomatoes in olive oil
- 1 1/2 cups grated cheddar cheese
- 3/4 cup room-temperature milk
- 2 eggs, beaten
- 4 tablespoons melted butter, or coconut oil
Directions:
Preheat oven to 350 degrees. Butter a 2 pound loaf pan and line bottom with parchment paper.
Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs, and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time, and mix until well blended. Batter will be stiff.
Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over, and remove the bread. Discard the parchment paper.
Recipe and photo submitted by Pat, Jackson WI.
