This tasted so good in our Thanksgiving stuffing and absolutely wonderful with Homemade Turkey Chili!!!
TO UP THE CALORIES: replace milk with straight coconut milk
1 1/4 cup cornmeal
1 cup Gluten-Free Flour mix
1/3 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
2 large eggs
1 cup milk (cow, rice or soy)
1/3 cup olive oil
Preheat oven to 350 degrees. Grease an 8 inch pan and set aside
2. In medium bowl, combine cornmeal, flour, sugar, baking powder, xanthan gum and salt.
3. Add eggs, milk and oil and beat until well blended.
4. Pour batter into prepared pan
5. Bake 25-30 minutes, until top is firm and edges are lightly brown.