Gluten Free Corn Bread
1 1/4 cup cornmeal
1/2 teaspoon sea salt
1/2 teaspoon gluten free baking soda
1/3 cup olive oil
1 1/4 cup gluten-free sour cream
1 cup creamed corn
2 large free range or organic eggs
2 tablespoons Sucanat or Rapadura, optional
Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a 9-inch dark metal, square baking pan. Bake for 35
minutes or until edges have browned.
Yield: 9 to 12 squares.