Gluten Free Cornbread

Loved by GFers and non-GFers alike!

Ingredients:
-2 large eggs, at room temp
-1 c. coconut or almond milk, at room temp
-1/3 c. olive oil
-1/2 c tapioca flour
-1/2 c potato starch
-1/4 c sorghum flour
-1 c Bob's Red Mill organic gluten free medium cornmeal
-1/3 c granulated sugar
-2 tsp baking powder
-1 tsp xanthan gum
-1 tsp salt

1.  Preheat oven to 350.  Grease square pan or line muffin tins with If You Care liners.
2.  In a large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3.  In a separate bowl, whisk together dry ingredients until thoroughly blended.  With mixer on low speed, gradually beat in dry ingredients until  thoroughly blended and mixture thickens slightly.  Batter will be consistency of thick cake batter.
4.  Spread evenly in pan or fill muffin liners 2/3 full.
5.  Bake 25-30  minutes, or until to pis firm and edges are lightly browned.
6.  Serve warm!