Holiday Baking Part 2: Cornbread

This is another recipe that I adjusted from one of Isa's recipes posted on the ppk.

Ingredients
2 cups cornmeal
1/3 cup garfava flour
1/3 cup tapioca flour
1/3 cup arrowroot
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp cream of tartar
1/3 cup canola oil
2 tablespoons maple syrup
2 cups rice milk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1 cup frozen corn (optional - sometimes I even use 1-1/2 cups)

Directions: Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray. In a medium bowl, wisk together the rice milk and the vinegar and set aside. In a large bowl, sift together the dry ingredients (cornmeal, flours, xanthan gum, baking soda, cream of tartar, and salt). Add the oil and maple syrup to the rice milk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes. Pour the wet ingredients into the dry and mix together using a large wooden spoon or a firm spatula. Fold in the frozen corn. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Sometimes I need to broil a minute or two to get it a little brown on top. Slice into squares and serve warm or store in an airtight container.