This recipe is adapted from Better Homes and Gardens. Call me crazy for thinking corn bread is pretty, but this corn bread really is nice to look at, and even nicer to eat.
1 cup GF flour blend (I used this one)
3/4 cup cornmeal
2 tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 beaten eggs
1 cup rice milk
1/4 cup canola oil
Preheat oven to 400 degrees. Coat a 9 inch round baking pan with cooking spray, set aside.
Sift together the flour through the salt, set aside.
Combine the eggs through the oil. Add egg mixture all at once to the dry mixture and stir until just moistened. Pour batter into the prepared baking pan and bake about 20 minutes, or until golden.