- 1 cup finely ground gluten-free cornmeal
- 1 cup white rice flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk or dairy-free milk
- 2 tablespoons honey
- 2 tablespoons olive oil
Adjust oven rack to the middle position and preheat oven to 350° F. Lightly grease an 8-inch-square baking pan with cooking spray.
Whisk together cornmeal, white rice flour, baking powder and salt in a medium bowl. Add the eggs, milk, honey and olive oil. Whisk until batter is smooth. Spread batter in the prepared pan. Bake cornbread for 30 to 35 minutes, until lightly golden brown. A cake tester inserted in center of cornbread should come out clean.
Remove pan from the oven and place on a wire rack to cool. Cut into nine pieces when cooled. Cornbread is best the day it’s made. If you need to store it, wrap the cornbread well in plastic and store on the counter for up to two days.
Nutrition Analysis: 180 cal, 5 g fat, 45 mg chol, 320 mg sodium, 29 g carbs, 1 g fiber, 5 g sugar, 5 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.