Creamy Country Gluten Free Corn Bread

Good cornbread recipes are hard to come by.  So my hubby modified a popular one, and it is mighty tasty.

3/4 cup milk

1/4

cup butter or margarine, melted

2 eggs

1 & 1/4

cups yellow cornmeal

3/4 cup brown rice flour

1/4 cup starch flour mix (equal parts corn starch, potato starch, tapioca starch, arrowroot)

1/2

cup sugar (we use Splenda)

1  can creamed corn

1 tablespoon baking powder

1/2

teaspoon salt

Directions

• Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat corn, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Mix in milk, Pour batter into pan.
•  Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.