<<Disclaimer: Verify this information before applying it to your situation.>>

This is an incredibly simple recipe, and based on a basic cornbread
recipe from Michael Cox's "Gluten-Free" cookbook, but I made a few
changes.  What I like about it is that it's not a little of this
flour and a little of that flour, etc.  It's JUST cornmeal!  :-)

I used Bob's Red Mill Blue Cornmeal, but I'm sure it would be good
with any yellow cornmeal or finely ground polenta meal.  But the blue
cornmeal makes it very special.  I don't know if blue cornmeal is on
Bob's Red Mill's GF list -- it certainly doesn't have any added
gluten ingredients.  I'm always a little nervous when it doesn't say
GF right on the package, and my reactions to gluten are a bit delayed.

By the way, this is not a sweet cornbread -- in fact there's no sugar
in it at all.  (it's not low-calorie, though -- because of the
butter.)


BLUE CORNBREAD


1/2 c. + 2 Tb. melted butter (let cool)

1-1/8 c. blue cornmeal (I'm sure yellow works too -- but the blue was great!)

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

3/4 c. + 1 Tb. milk with a squeeze of lemon -- or buttermilk

2 large eggs, beaten

Preheat oven to 400 degrees.  Coat 9" pie plate with a little oil or butter.
Combine dry ingredients and mix together.
Combine wet ingredients and mix together.
Combine both, and stir until smooth.
Pour into pie pan and cook for 25-30 minutes.

*Please provide references to back up claims of a product being GF or not GF*