Cornbread Sticks

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Grease two cornstick pans liberally with vegetable shortening (I prefer using this to baking spray, because it remains more stable at high temperatures).
3. 3
   Alternately, you may also use a muffin pan, popover pan, or cast-iron skillet.
4. 4
   Combine the rice milk and lemon juice.
5. 5
   Set aside.
6. 6
   Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl.
7. 7
   Add the rice milk mixture and stir to combine.
8. 8
   Add the egg replacer and melted shortening.
9. 9
   Stir a couple of times until smooth.
10. 10
    Fill the cornstick molds two-thirds full.
11. 11
    Smooth the tops so the batter fills the mold.
12. 12
    Bake for about 20 minutes, or until golden.
13. 13
    Turn out immediately onto a cooling rack, or better yet, into a bread basket to be passed at the table.
14. 14
    Serve warm.