Simple Gluten-Free Cornbread


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Preheat oven to 375 degrees. Combine cornmeal, baking powder, sugar and salt in a medium-sized bowl. Beat egg in a large bowl; add milk and vegetable oil and beat well. Gradually beat in the dry ingredients, a cup or so at a time. Finished batter will appear wet and runny. Pour into a greased 9x9 inch pan. Bake at 375 degrees for 25 minutes. Let cool slightly before slicing.


Feel free to reduce the amount of sugar--the original recipe called for just 2 tablespoons. Also, if you have a dairy allergy, feel free to use soy or almond milk instead--I've made it with both, and it turns out great.