Corn Bread

Ingredient:

- 1 cup gluten-free corn flour

- 1 cup gluten-free tapioca flour

- 1 tbsp gluten-free baking powder

- 1 tsp gluten-free xanthan gum

- 1/2 tsp salt

- 2 eggs

- 1/2 cup butter

- 1/4 cup sugar

- 1 cup milk

Preparation:

- Preheat over to 375F.

- In a large bowl, combine corn flour, tapioca flour, baking powder, xanthan gum, and salt. Mix well.

- In a separate bowl, beat egg lightly and add sugar. Stir in butter and milk. Slowly mix the batter into the flour bowl. Stir until no big clumps are seen.

- Grease a 8-inch wide baking pan. Evenly spread the batter into the pan. Bake for 35-40 minutes until toothpick comes out dry.

- Take the corn bread out on a wire rack and cool for 10 minutes. Best serving warm.