There are some imperatively crucial matters of fact that I must proclaim to all the land right now. 1.) Cornbread is almost better than cake, and 2.) Oven mitts for the removal of oven-stuff should become law. Both of my paws look like a construction worker’s may look after a day of hammering nails with a blindfold over his eyes…except mine are just oven burns. These burns have become commonplace around here, but sadly, that doesn’t make them hurt any less. Let’s just say, if I didn’t already have man-hands, I certainly wouldn’t be booking any hand-modeling-gigs anytime soon.
- 1 1/4 cups almond milk
- 3/4 cup finely ground cornmeal
- 1/4 cup white rice flour
- 1/3 cup sorghum flour
- 1/4 cup tapioca starch
- 1 tablespoon xanthan gum
- 1 tablespoon baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1/4 cup Earth Balance buttery stick, melted & cooled
- 1 egg
- Preheat oven to 400 degrees F and grease a 9″ round cake pan; Set aside.
- Whisk together cornmeal and almond milk. In a separate bowl, whisk together flours, xanthan gum, sugar, baking powder and salt until thoroughly mixed.
- Add egg and cooled Earth Balance to cornmeal mixture. Mix wet ingredients with dry and stir until just combined.
- Pour into prepared pan and bake for 25 minutes or until golden and a knife inserted into the center comes out clean.