Gluten-Free Corn Bread

I love winter comfort foods. My favorite thing to pair with a good soup is corn bread, but I have struggled for years to find a good recipe. Today was cold, so I had soup cooking for dinner. On a whim I decided to give corn bread another whirl. It turned out so incredibly great. I played with an old recipe and it ended up being fantastic. Even my husband thinks so, and he’s quite opinionated when it comes to gluten-free breads. I think we’ll be eating this a lot this winter.

Gluten-Free Corn Bread
Combine dry ingredients in a medium bowl:
1/2 C. Rice flour
1/2 C. Tapioca flour
1 C. Yellow cornmeal
1/2 tsp Xanthan gum
2 Tbs Sugar
1 tsp Baking soda
1 tsp Baking powder
1 tsp Salt

In a separate bowl, combine wet ingredients:
2 eggs
1 egg white
1 C. plain yogurt
2 Tbsp melted butter (I did pureed beans)
1/4 C. water

Slowly add the dry ingredients to the wet and stir to combine. Spoon into a greased 8” pan (mine was dirty so I did it in a 9” round pan and that worked well, too) and bake at 400 for 20-25 min. The top should “spring” when you press on it.