This is Scott Adams' Deluxe Gluten-Free Cornbread recipe, but with a shorter cooking time. In my oven, at least, the original cooking time leaves it too dry. If you have any leftovers, make them into breadcrumbs. This cornbread is delicious fresh out of the oven, but doesn't hold up over time.
Mix together wet ingredients:
1 C milk or water
1/4 C oil
1/4 C maple syrup
1 egg
Mix together dry ingredients:
1 C cornmeal
1 C rice flour
2 t baking powder
2 t baking soda
1/2 t salt
Mix wet into dry, pour into a greased 8" or 9" pan and cook in a 400F oven for 15 minutes.
