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

Even though I posted the recipe with xanthan gum, I often make if
without, as I prefer a more crumbly texture.  The gum isn't required
for this corn bread to be good.
******
slight changes....use 1 cup plain yogurt or buttermilk for milk...you
get a lighter
product.  Sub cornstarch for the other flours...you don't need gum
then and it is a
lighter product.
*****
I make my cornbread in a hot, oiled, cast-iron skillet. Works great.

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *