Ingredients
5 ounces gluten-free all-purpose flour mix
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon psyllium husk
¼ cup shortening (not butter)
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
1 cup yellow cornmeal
Preparation
Preparing to cook. Heat the oven to 425°.
–Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
–Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening, preferably lard, is essential here. Butter just won’t do the same.)
–Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
–Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
–Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
note: for most accurate measurement, use 140 grams of flour blend
