Andrew told me repeatedly that he did not like cornbread when we got married. We've been married for a little over 8 years and I think I honored the not liking cornbread crap until about a year or two ago. I finally told him I like cornbread and he would just have to deal. Well, guess what....he likes this cornbread. Go figure ;)
2 c gluten-free flour blend
1/2 c white sugar
3 T baking powder
1 tsp salt
2 tsp xanthan gum
1/2 c shortening
2 c milk
2 c cornmeal
Preheat the oven to 425 degrees.
Combine the flour, sugar, baking powder, salt, and xanthan gum in a large bowl.
Cut the shortening in the way you would when making a pie dough. You should end up with pea-size pieces in a sandy flour.
Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
Pour into a greased 9x13 pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.