Preparation time: 10 minutes

Baking time: 18 to 20 minutes

V

• Cornbread

Cornbread is a great accompaniment to soup or stew. My husband and I like to eat one slice with the main dish, then another slice with honey as dessert. I grew up in the Midwest where we like cornbread a little sweeter than they do in the South, so my version is on the sweet side.

Makes 4 slices (one 3¼x5¾-inch loaf)

• ½ cup cornmeal
• ¼ cup Carol’s Gluten-Free Flour Blend
• 2 tablespoons granulated sugar
• ¾ teaspoon baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• 1/16 teaspoon (pinch) baking soda
• 1 large egg, at room temperature
• ¼ cup water, at room temperature
• 2 tablespoons canola oil, or coconut oil, melted and slightly cooled

1. Place a rack in the lower third of the oven. Preheat the oven to 350°F. Generously grease a 3¼x5¾-inch nonstick loaf pan (gray, not black).

2. In a medium mixing bowl, whisk together the cornmeal, flour blend, sugar, baking powder, xanthan gum, salt, and baking soda until well blended. With the electric mixer on low speed, beat in the egg, water, and oil until just blended. Increase the speed to medium-low and beat until the batter is slightly thickened, about 30 seconds. The batter will be the consistency of thick cake batter. Spread the batter evenly in the pan.

3. Bake until the top is firm and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool the cornbread in the pan on a wire rack for 10 minutes. Serve warm.

Per slice: 200 calories; 3g protein; 8g total fat; 2g fiber; 28g carbohydrates; 47mg cholesterol; 404mg sodium