T's friend C is wheat intolerant so when she comes over to eat, I try out wheat free or gluten free recipes. I was looking for a corn bread recipe to serve with the turkey chili I made and cobbled this together from a variety of recipes on-line and in some of my favorite recipe books. It worked really well - it was delicious!
¼ c maple syrup
1/3 c milk
In a large mixing bowl add the flour, corn meal, BP, BS, xanthan gum and salt together and mix to blend. In another bowl mix the beaten egg with the sour cream, creamed corn, maple syrup, milk and melted butter. Mix well. Add to the dry ingredients and mix until just incorporated. Pour into a greased 8x8 baking pan (or a close proximity) and bake at 400 deg F for 20-25 minutes until a toothpick (knife) in the center comes out clean.