Cornbread

2 large eggs, at room temperature

¾ cup 1% milk, at room temperature

¼ cup canola oil

1 tablespoon apple cider or fresh lemon juice

1 cup gluten-free yellow cornmeal, such as Albers, Lamb’s, Kinnikinnick, or Shiloh Farms

¾ cup Sorghum Blend

¼ to ¹⁄3 cup sugar

2 teaspoons baking powder

1½ teaspoons xanthan gum

1 teaspoon salt

Directions

1 Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease an 8-inch square nonstick (gray, not black) pan.

2 In a medium bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, and cider and beat on low speed until well blended.

3 In a small bowl, whisk together the dry ingredients together. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until thoroughly blended. The batter will be the consistency of thick cake batter. Spread the batter evenly in the pan.

4 Bake 25 to 30 minutes or until the cornbread is firm and the edges are lightly browned. Cool the bread in the pan 10 minutes on a wire rack. Serve warm.

Cornbread in a Cast-Iron Skillet: Bake the batter in a preheated 350°F oven 25 to 30 minutes in a 10-inch cast-iron skillet, which makes a crisp crust. Preheating the skillet intensifies the crispiness of the crust, but if the pan starts to smoke, remove it from the oven until you’re ready to fill it with batter.