Ingredients

• 1 cup Gluten Free Medium Cornmeal
• 1/2 cup Potato Starch
• 1/2 cup Tapioca Flour
• 1/4 cup Sorghum Flour
• 2 Tbsp Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Xanthan Gum
• 1 tsp Sea Salt
• 1 cup Milk at room temperature
• 2 Eggs large
• 1/3 cup Canola Oil

Instructions

1. Preheat oven to 350˚F. Generously grease 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.
2. In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3. In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low sped, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan.
4. Bake 25 to 30 minutes, or until top is firm and edges are lightly browned. Serve warm. Makes 12 servings.