Betty's Corn Bread or Muffins

My first efforts at gluten free corn bread were very dry and crumbly. Consequently I was delighted when a friend passed on her recipe which turned out beautifully moist and tasty. I have altered the recipe slightly, but it is very close to Betty's original.

CORN BREAD

2/3 cups butter or margarine (I use light olive oil)

1/2 cup sugar or honey

4 eggs

1 2/3 cups milk or milks substitute (I use coconut milk)

1 1/2 cups rice flour

1 cup tapioca starch (or a mix of tapioca and potato starch)

1 cup corn meal

2 tsp guar gum (I use 1 tsp xanthan gum)

4 tsp baking powder

1 tsp salt

METHOD:

-Cream butter (or substitute) with sugar in a large mixing bowl. Beat in eggs and milk.

-Sift dry ingredients in a separate bowl.

-Add the four mixture to the creamed mixture and mix till smooth.

-Pour into a greased 9"x13" pan or 16 greased or papered muffin cups.

-Bake at 400 degrees for 25 minutes.

We use corn bread as a side with stews and soups as well as well as for breakfast.