Ingredients

The following ingredients have 4 Servings
  • nonstick cooking spray
  • 1 cup cornmeal
  • ¼ cup sorghum flour
  • ¼ cup white bean flour
  • ¼ cup tapioca flour
  • ¼ cup cornstarch
  • ½ teaspoon xanthan gum
  • 1 teaspoon egg substitute
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 1 cup plain yogurt
  • 2 tablespoon margarine (melted)
  • ¼ cup orange juice

Instruction

  • Preheat oven to 400° F.
  • Prepare an 8x8 baking pan by spraying with non-stick cooking spray.
  • In a medium sized mixing bowl, whisk together cornmeal, sorghum flour, white bean flour, tapioca flour, cornstarch, and xanthan gum. Set aside for later.
  • In a large mixing bowl, add eggs, yogurt, margarine, and orange juice. Stir to mix well.
  • In the large mixing bowl with the wet ingredients, add in the dry ingredient mixture until just combined. Don't over mix.
  • In the prepared baking dish, pour in the mixture, and spread to an even layer.
  • In preheated oven, bake approximately 20 to 25 minutes, or until the cornbread will spring back when pressed gently at the center.
  • Cut into 9 equal sized squares.
  • Serve warm, or at room temperature.