Corn Bread

This is my go to corn bread recipe. I've been making it since law school days and it's still our favorite.  It's from Six sisters'. Last night I made it gluten free and it turned out so good. I'll put the alterations in parentheses.

INGREDIENTS

• 1 cup flour (Bob's Red Mill Gluten Free 1-1 Flour)
• 1 cup cornmeal
• 2/3 cup sugar (1/2 c. coconut sugar)
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil (coconut oil)

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Spray a 9-inch round cake pan with nonstick cooking spray.
3. In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
4. Stir in egg, milk and vegetable oil until well combined.
5. Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.

This recipe will also made 12 muffins. Cook about 20 minutes for muffins.