Very Modern Gluten Free Cornbread

Gluten Free Cornbread:
1 1/4 Cups Cornmeal
1/2 Cup Brown Rice Flour
1/4 Cup Potato Flour
1/4 Cup Tapioca Flour
1 1/2 tsp Xanthan Gum
1/3 Cup Organic Sugar
2 tsp Baking Powder
1 tsp Salt
2 Large (free range preferred) eggs
1 Cup Milk (I use organic cows milk)
1/3 Cup Virgin Olive Oil

Grease a 9 inch round cast iron skillet (can use bacon grease if from bacon without nitrates or nitrites),
Olive Oil or Butter. Preheat oven to 350 degrees.

Combine all dry ingredients. Mix eggs, milk, oil in separate bowl, then add to dry ingredients. Batter should be cake batter consistency.

Bake 25-30 minutes, or until top is firm and edges lightly browned. Serve warm. Cut in 12 pie shaped pieces.

For extra flavor, can also add chopped green chili's and sprinkle with grated cheese.