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Corn Bread

In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
1/4 cup oil (I like canola or safflower)
1/4 cup pure maple syrup (pour on top of oil in measuring cup so it
won't stick in cup)

In a separate bowl, mix the dry ingredients with a wire wisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 to 1/2 teaspoon xanthan gum
1/4 to 1/2 teaspoon salt

Pour the wet ingredients into the dry and mix gently but well. (I
think this took about 1 minute.)  Pour into a 8" or 9" square baking
pan that has been sprayed or oiled.
Bake at 400 degrees F. for 25 minutes.
Serve warm, directly from the pan, or let cool for 5 to 10 minutes
before eating.

For a savory meal:

Using a 9" x 12" pan (or close to it), spray or oil it, then put in:
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbonzo, whatever you like)
1 or 2 zucchini, diced
any other vegetable you like, corn, mushrooms, diced red or green
bell peppers etc.
spinkle on chilli powder or pizza flavorings like basil and oregano,
the amount to your taste
Then pour cornbread mix right on top and bake 25 to 30 minutes at 400 degrees.

For a dessert cornbread:

On the bottom of the pan, pour a can of fruit cocktail or sliced
peaches or a can of pie filling
To the dry ingredients add: 1/4 cup sugar
Then bake as above.

For a Gingerbread:

Add 1/4 cup molasses to the wet ingredients

To the dry ingredients add:

2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
optional:  grated fresh ginger or finely chopped candied ginger, or both

To make it more cake-like, decrease the cornmeal to 1/2 cup, and
increase the flour to 1+1/2 cups
Bake as the original recipe.

This all looks like a lot of work, but it isn't, especially if you
have all of the ingredients handy.  Hope you enjoy!

--
Ellen
Oregon, U.S.A.

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