1.5 cups rice flour
1.5 cups yellow cornmeal (polenta)
1 cup cornflour
2 tablespoons baking powder
2 tablespoons cornstarch
5 eggs (for vegan option add 1/2 cup flex seed and a cup of water)
2 cups half and half (may be substituted with soy milk or coconut milk or a combination of those)
1.5 cups melted butter or vegan butter (may use coconut oil/olive oil as well)
1/2 cup coconut sugar
1/4 cup maple syrup (may use more or less – up to your liking)
1.) Preheat oven to 400°F / 200°C. Oil baking pans.
2.) Mix the flours, cornmeal, baking powder, and corn starch.
3.) Combine the half and half and the eggs, beat in a blender. Add butter at the end.
4.) Add the liquid ingredients to the dry ones and mix. Add coconut sugar and maple syrup to your liking.
5.) Once the liquid and dry ingredients have been combined, pour the batter into your prepared pan.
6.) Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
7.) Cool for about 10 minutes, then remove from the pan, let it cool for 5 more minutes on a rack, and serve as soon as possible after that.