Gluten-Free Corn Bread

1 cup of rice milk (I used Lactaid - was fine)
1 tbsp apple cider vinegar
1 cup cornmeal
1 cup Silvana's all-purpose flour
1/4 cup sugar
1 tbsp baking powder*
1 tsp baking soda
1 tsp salt
2 large eggs at room temp
1/4 cup vegetable oil

Preheat oven to 350. Grease a 4.5 x 8.5 inch loaf pan (I made it in a 8x4 square pan). In small bowl, stir together milk and vinegar. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, soda and salt. Stir in the milk mixture, eggs and oil until just blended; pour into prepared pan.

Bake until golden and toothpick comes out clean, about 45 minutes. Let cool completely in the pan set on wire rack.

*Some gluten free folks are sensitive to baking powder. To sub out, 1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda. I used this sub in this recipe and it was great. Because this recipe calls for 1 tbsp, that equals 3xtsp. Turned out great!"