Gluten-Free Blue Cornbread - cooking recipe

Ingredients

2/3 cup rice flour
1/4 cup potato starch
2 tablespoons tapioca starch
1 cup blue cornmeal
1 teaspoon xanthan gum
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs or 1/2 cup Egg Beaters egg substitute
1 cup milk or 1 cup lactaid milk
bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

Preparation

Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.