My favorite recipe for cornbread that I have found on the internet comes from one of my favorite blogs, The Gluten Free Girl. I believe she revised her recipe and it is now called Cornbread on a cold night. I use a recipe that is an previous recipe from her blog.
1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup of potato starch
1/4 cup of sweet rice flour
1/4 cup sugar ( I use 1/2 cup)
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthun gum
1/4 cup shortening ( not butter) (I use 5 tablespoons Spectrum* or Earth Balance)
2 large eggs ( I use 2 egg whites)
1 cup milk ( I use rice milk)
1 cup yellow cornmeal
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.
Combine the egg whites 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 9x9x2 inch pan. Slide it into the oven. Bake at 425 degrees for 20 - 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
I like to brush oil on top and dust with sugar while it is still hot.
By the way Shauna has a new cookbook out. Congratulations to her!! I have liked her blog for years! I find her recipes easy to convert and more importantly-- tasty!