- 8
Ingredients
- 1/4 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 cup sweet rice flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon xanthan gum
- ¼ cup shortening (not butter)
- 2 large eggs
- 1 cup milk
- 1 cup yellow cornmeal
Preparation
Step 1
Preheat 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.
You'll also love
-
Hot Pepper Peach Cheeseball 0/5 (0 Votes) -
Mandarin Noodles 0/5 (0 Votes)
You'll also love
-
Bacon-Wrapped Dates Stuffed with... 0/5 (0 Votes) -
BUTTERMILK BACON SPINACH QUICHE 0/5 (0 Votes)