Gluten-free Cornbread

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 ;)

Gluten-free Cornbread

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

4 eggs

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.