Cornbread

One of my personal favorites to have. Haven't tried to convert this into gluten free but I'm sure it can be easily done!

Serves 12
1 cup sorghum or maple syrup
1 1/4 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Preheat the oven to 400 F. Oil a 9" X 9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined.

Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.

Muffin notes:

Stir the batter nouhg to combine the ingredients. Muffins can become heavy and tough if the batter is over mixed.
Work quickly with muffin or cake batter. Baking powder will lose it's effectiveness if it sits for too long in the batter.
Make Sure your baking powder is fresh. Obey the expiration date on the tin, as old powder will no longer be able to leaven your breads and muffins properly. You can test your baking powder by putting 1 teaspoon in half a glass of hot water. Fresh baking powder will bubble vigorously.
Muffins can become gummy in the refrigerator, so store them at room temperature for the first couple of days. After 3 days, freeze them.