In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt
Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.
For a savory meal:
Using a 9 x 12 pan (or close to it), spray or oil it, then put in:
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
1 or 2 diced zucchini
Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste
Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.
For a dessert cornbread:
On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling
To the dry ingredients add: ¼ cup sugar, then bake as above.
For a Gingerbread:
Add ¼ cup molasses to the wet ingredients
To the dry ingredients add:
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Optional: grated fresh ginger or finely chopped candied ginger, or both
To make it more cake-like, decrease the cornmeal to ½ cup, and increase the flour to 1 ½ cups
Bake as the original recipe.