Gluten Free Cornbread
Adapted from The Pioneer Woman
1 cup Yellow Cornmeal
1/2 cup Maninis Multipurpose gluten free flour
1 teaspoon Sea Salt
1 Tablespoon Baking Powder
1/4 cup sugar
1 cup Buttermilk
1/2 cup Milk
1 whole Egg
1/2 teaspoon Baking Soda
1/4 cup Shortening
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. Pour the batter into a prepared pan.
Bake for 20 minutes or until golden brown. Serve with Honey Butter.