Gluten Free Cornbread

Serves 12

1 1/2 cups cornmeal

1/2 cup rice flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup canola oil

1 1/2 cups plain nonfat yogurt

2 large eggs

1/4 cup honey

Nonstick spray

Preheat oven to 350° F. Coat a muffin tin with nonstick spray. In a bowl, mix together cornmeal, rice flour, salt and baking soda. In another bowl whisk together the remaining ingredients. Stir the wet ingredients into the dry. Spoon 1/4 cup of batter into each muffin

tin. Bake for 20 to 25 minutes. Unmold and let cool on a wire rack.