gluten-free cornbread

this is an adaptation from a recipe on glutenfreegirl.com. i tried a few modifications and finally perfected it. it's awesome, and whenever i make it, i eat the whole thing in a day!

1/4 cup sorghum flour

1/4 cup potato starch

1/4 cup sweet rice flour

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/4 cup cold non-hydrogenated vegetable shortening or lard (not butter)

2 large eggs

1.25 cups yogurt, or milk

1.25 cups yellow cornmeal

Preheat the oven to 425 degrees

Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients (except cornmeal) and stir.

Cut the shortening into the flours, the way you would when making a pie dough or scones.

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Stir in the cornmeal fast, until it is just combined.

’Pour’ (the batter will be very thick) into a greased 9 inch circular cake pan, and gently smooth out so that it is evenly distributed. Bake on rack one step down from center, for 25 minutes, then move up to the next rack level for 5 minutes, or until the top is golden brown, the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

The cornbread is best served after it has cooled completely, with butter and whatever else you like to use cornbread as a vehicle for. I think it’s even better the next day.