A friend of mine made this delicious gluten-free cornbread. She used a mixture of brown rice flour and potato starch in place of all-purpose flour, but you can substitute the Trader Joe’s gluten-free flour if that’s what you have. Just check the cornbread after 20-25 minutes to make sure it isn’t baking faster than expected.
Adapted from Betty Crocker
Yield: 9″ x 13″ pan
1/2 cup butter, melted
2 cups milk
2 large eggs
2 1/2 cups cornmeal
- 1 cup brown rice flour
- 1 cup potato starch
1 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
- Preheat the oven to 400°F. Grease or spray the bottom and sides of a 9″ x 13″ pan with cooking spray.
- In a large bowl, beat the melted butter, milk, and egg with a fork or wire whisk until well mixed.
- Add the cornmeal, flour, sugar, baking powder, and salt all at once; mix well (batter may be lumpy).
- Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.