Cornbread - Northern Style (printer friendly recipe)(adapted from America's Test Kitchen Family Cookbook)
1 1/2 C rice flour mix
1 C yellow cornmeal
2 heaping tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 tsp xanthan gum
1 cup buttermilk (or substitute - almond would be good here)
1 14 oz can corn, drained
1/4 C packed brown sugar
2 large eggs
1 stick unsalted butter, melted & cooled.
1. Preheat oven to 400-degrees and make sure the rack is in the middle. Grease well and 8x8 square baking pan.
2. Combine the dry ingredients together in a large bowl. In a food processor, process the buttermilk, corn, brown sugar and eggs until combined, about 5 seconds.
3. Gently fold the buttermilk mixture into the dry ingredients then fold in the melted butter just until combinded.
4. Pour into the prepared pan, making sure to smooth the top. Bake until a deep golden brown and a toothpick inserted into the center comes out with only a few crumbs attached, about 35 minutes.