1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt
1 cup water
4 tbs honey
4 tbs dairy free margarine, melted (I used Blue Bonnet Light Sticks)
Preheat oven to 350 F.
Whisk together the dry ingredients in a medium bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a well greased 9x9 baking pan.
(I used a canola oil spray to grease my glass baking pan.)
Bake at 350 F for approximately 30 minutes or until the cornbread is lightly browned on top and a toothpick comes out clean.
Allow to cool slightly before cutting and serving.