GF: Another corn bread recipe

This recipe is very similar to the way I modified the box recipe, with the primary difference being that it lists out a specific GF flour mixture. As I was hoping to try it for New Year's, I made a small test batch today, one quarter of the full recipe, or about 4 muffins' worth. Oh, the reason that I went looking for a different recipe is that on Saturday, rice did not agree with me at all. I suspect it's connected to the antibiotic I've been taking, but I wanted to find a recipe that didn't use rice flour. This one gives the option of using rice or sorghum, and I can verify that it works well with sorghum flour. The quartered recipe is below, or go to the link for the full recipe.

One Quarter version of Carol Fenster's Gluten Free Corn Bread

1/4 c + 1 T cornmeal
2 T sorghum flour
1 T potato starch
1 T tapioca flour
1/4 t + 1/8 t xanthan gum
4 t sugar
1/2 t baking powder
1/2 egg*
1/4 c milk
4 t vegetable oil

*I used 1 1/2 t of dried egg white + 1 T water instead of trying to divide up an actual egg.

This is actually ideal for me to just make a batch for myself. I wound up with four corn muffins out of it, ate two for lunch and I have two left over for another meal. For New Year's dinner, though, I'll need to make the full recipe.

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