The perfect addition to any meal, or as an ingredient in Thanksgiving stuffing.
2 large eggs, beaten lightly
6 TBS butter, softened
1 1/3 cup milk (we used 1%)
1 cup cornmeal
1 cup rice flour (can be made with white or brown rice flour)
1 tsp baking soda
1 tsp unrefined sea salt
Preheat oven to 400 F.
In a large glass bowl, beat eggs and butter together, add milk and stir to combine. In a separate glass bowl, mix dry ingredients together and then add the dry ingredients to the wet ingredients and mix well.
Pour into a buttered 8×8 glass baking dish and bake for 25-30 minutes or until top is golden brown and a knife comes out clean when inserted into the middle of the cornbread.