Dairy and Gluten Free Southern Style Cornbread

Since the weather has turned cooler here, we have been craving hearty warming foods.  Today I made a huge pot of chili and a pan of dairy and gluten free cornbread.  But not just any type of dairy and gluten free cornbread, I wanted Southern Style Cornbread like I grew up with.  Southern Style Cornbread is one of those baked goods that since going dairy and gluten free I have been searching and searching for just the right recipe.  I have made a number of pans of cornbread that were too dry and crumbly or weren't the right level of sweetness which lead to more pans of cornbread trying to perfect the recipe.  Well this batch is in my opinion the quintessential dairy and gluten free Southern Style Cornbread.  It has the perfect amount of sweetness and the texture is light and fluffy just how I like it!

Dairy & Gluten Free Southern Style Cornbread

Dry Ingredients
1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt

Wet Ingredients
1 cup water
3 eggs
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.