Corn Bread: Gluten-free/Dairy-free

Level of Difficulty: Emily

3/4 cup cornmeal
1 1/4 cup soymilk
1 cup all purpose gluten-free flour
1 TBSP baking powder
1 tsp. xanthan gum, heaping
1 tsp. salt
1/3 cup sugar
1 egg, slightly beaten
1/4 cup vegetable oil

Stir cornmeal into the soymilk and let stand for five minutes. In a large mixing bowl, combine remaining dry ingredients. Add cornmeal and soymilk mixture, egg, and oil. Do not over mix. Pour batter into a greased 9x9 pan and bake at 400 F for 25-30 minutes, or until toothpick comes out clean.