Light Cornbread

This cornbread is airy and flat. It is reminiscent of a "corn toastie," something I enjoyed in my youth, though this bread is not as dense.

1 cup white or yellow cornmeal
1/3 cup millet flour
2 tablespoons cornstarch
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 and 1/2 teaspoons white sugar
1/2 cup plain yogurt
1/4 cup sour cream
1 and 1/2 cups almond milk (or milk)
1 egg
1/4 cup canola oil

Preheat oven to 450 degrees. Grease a 9” x 13” pan.

Whisk dry ingredients. Mix wet ingredients and then add to dry, mixing with whisk or fork just until moistened.

Bake in a 9” x 13” greased pan, about 20 minutes, or until golden brown (convection oven: about 14 minutes). Yield: 12-15 portions.