1 cup cornmeal
1 cup gluten-free flour blend
2 Tbs sugar
1 Tbs baking powder
1/2 tsp xanthan
1 tsp salt
1 egg
1/3 cup oil
1 cup milk


Sift together cornmeal, flour, sugar, baking powder, xanthan, and salt.
Whisk eggs, oil, and milk in a separate bowl.
Mix wet and dry ingredients together with a spoon.
Pour into baking pan and bake at 350 F for 30-35 minutes.

Makes one 8″ square pan or 12 muffins.