Gluten Free Cornmeal Muffins

1 cup Yellow Cornmeal
1 cup Gluten Free Flour Blend*
1/2 cup Sugar**
4 teaspoons Baking Powder
1 teaspoon Xanthum Gum
1/2 teaspoon Salt
1 cup Milk
1 Egg
1/4 cup Vegetable Oil

Preheat oven to 425 degrees. In a large bowl combine cornmeal, flour, baking powder, salt, and xanthum gum. Add milk, egg, and oil. Beat until mostly smooth. Bake in paper-lined muffin cups. Bake 15 minutes or until golden-brown and tooth pick inserted in the center comes out clean. Makes 12.

*     Gluten Free flour blends work best for gluten free baking. Bob's Red Mill Gluten Free All Purpose Baking Flour is a nice commercially available gluten free flour blend. It is the flour that has been tested with this recipe.

**    This recipe is for a sweet cornbread. If you like your cornbread less sweet, cut the sugar to 2 to 4 tablespoons depending upon your preference.

Recipe submitted by Kimberly Burkard