Hot to Trot Gluten Free Corn Bread

3 Tbl margarine
1/2 teaspoon red pepper flakes
1/4 C garbanzo and fava flour
3/4 C sweet sorghum flour
3/4 C corn meal
1/4 C brown sugar
1 Tbl baking powder
1 and 1/2 teaspoons sea salt

1 C almond milk
1 large egg
1/2 C sliced scallions

Preheat oven to 350 degrees. Place rack in the middle of oven.

Just before making the batter, melt margarine in small saucepan, and stir in red pepper flakes. Pour into a 9″ pie pan and place in hot oven.

Whisk together flours, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and scallions. Pour wet ingredients over dry ingredients and stir until they are combined. Remove hot pan from oven and pour batter into pan on top of margarine mixture. No need to mix it, just pour it in…it will start baking upon contact. Bake for about 30 minutes or until a fork comes out of the center clean.

**note: If you are not worried about your gluten intake you can substitute any of your favorite flours in place of the two flours I used. Honestly, if I would have had any GF All Purpose, I probablly would’ve used that instead. But now that I know how delicious this recipe was…I’m glad I didn’t have any!**