Ingredients
1 cup gluten-free all-purpose baking flour1 cup cornmeal1/4 cup sugar1 tablespoon baking powder1 teaspoon baking soda1 teaspoon salt2 eggs, lightly beaten1 cup rice milk1/4 cup canola oil1 tablespoon cider vinegar1 cup frozen corn, thawed
Preparation
Preheat oven to 350°. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
Transfer to a greased 8x4-in. loaf pan. Bake until top is lightly browned and a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack.
