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I've gotten a request to post the corn bread recipe on the Celiac site
because of difficulties successfully searching Google Base. It is posted
below. I copied this from:  http://base.google.com and searched for: gluten
free corn bread (no quotation marks).

I've also found the "true" URL for this item. You can hyperlink to:
http://base.google.com/base/a/vdolcourt/7584058964563160790

Enjoy,

Vic from Sunnyvale, CA
============Recipe follows =======

Gluten-free Corn Bread (Northern Style)
Victor Dolcourt

Details Main Ingredient:   Corn Meal
Cuisine:   Northern-style
Cooking Time:   25 minutes


Labels
Recipes, celiac disease, corn bread, gluten intolerance, gluten-free, no
wheat flour


Description
This is a simple-to-make, non-fussy, slightly sweet, fairly low-fat corn
bread that accepts a number of amendments to change its character. It was an
easy adaption of a family favorite that used wheat flour.

Basic recipe:
1 Cup yellow corn meal
1 Cup gluten-free flour of your choice*
4 Tablespoons sugar (You can use more or less)
5-1/2 teaspoons baking powder (The wheat-based version used 4. Gluten-free
modification requires 50% more leavening.)
1/4 teaspoon salt
3/4 teaspoon xanthan gum or guar gum (Note: you can make a 50%-50% mixture
and you will get more spring.)
2 eggs
1 to 1-1/4 Cups milk
1/4 Cup melted margarine

Mix dry ingredients together in large bowl. Add a good shake of ground
cumin. (optional, but everyone misses it when I don't put it in)
Mix eggs, milk, margarine together and add to dry ingredients. Mix well.
Pour into prepared pan, bake and enjoy.

Bake 20 - 25 minutes at 425 degrees F in an 8 inch square baking pan that
has been greased and then floured with brown rice flour. The bread is done
when a cake tester is inserted and comes out clean. You may need to put an
aluminum foil tent over the cooking corn bread to prevent over-browning.
Gluten-free flours tend to turn brown faster.

Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or
cinnamon for a dessert-style cornbread; or jalapeños or drained mild Ortega
chilies.

This recipe keeps very well for 3-4 days, although it usually doesn't last
that long. It also cuts in half and doubles very well.

*Best choices are (1) Carol Fenster's corn-sorghum mix, and (2) Bette
Hagman's corn-garbanzo/fava bean mix [similar to Bob's Red Mill all-purpose
gluten-free flour that can be obtained commercially]. Rice-based flours
don't work well for this recipe.

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