Cheesy Corn Bread
Adapted from Better Homes and Gardens
1 C GF flour blend (I used Gluten Free Mama’s Almond blend)
1 C cornmeal
4 T sugar
1 T baking powder
½ t salt
2 beaten eggs
1 C milk*
¼ C olive oil
½ C shredded cheddar cheese*
Grease a 9x9x2 baking dish and set aside. Preheat your oven to 425 F.
Stir together the GF flour, cornmeal, sugar, baking powder, and salt. Make a well in the middle of the dry mixture.
Combine the eggs, milk, olive oil, and cheese then pour into the well in the dry mixture. Stir just until moistened then spoon into the baking dish.
Bake for 20 minutes or until a toothpick come out clean.
Let it cool before cutting into square and serve with honey butter.
If you like to add corn to your corn bread you can add a drained can of corn with the wet ingredients.
*For dairy free rice milk and Daiya work as great substitutes.