Corn Bread Gluten Free

Double Corn Bread (Parve) (Gluten Free) (Vegan possibility)
This is being offered as a GF alternative to the Challah. It’s completely eatable regardless of whether you can eat gluten or not. 

from The Jewish Holiday Cookbook by Gloria Kaufer Greene
makes about 9 servings.

1.5 C yellow cornmeal, preferably stone ground
1/2 C One-One GF flour
1 TBSP sugar
1 TBSP baking powder

2 Large eggs
    (Or substitute 2 TBSP flax meal soaked in 6 TBSP water for 10 minutes)
1/4 C vegetable oil
1 17-Ounce can cream-style corn, including all liquid
2 TBSP water.

Preheat the oven to 400°F.

In a medium-sized bowl, combine the cornmeal, flour, sugar, and baking powder. Make a well in the center and add the eggs, oil, canned corn, and water. Stir only until completely combined. Pour into a greased or non-stick spray - coated 9 inch square pan.

Bake the corn bread in the preheated oven for about 25 minutes, or until it is firm and a toothpick inserted in the center comes out clean. Cool it in the pan for at least 5 minutes before cutting it into large squares to serve. This corn bread tastes best shortly after baking; however, it may be made ahead and reheated, if desired.