Vegan Tex-Mex Cornbread

1 1/4 cups organic yellow cornmeal
1 cup rice flour
1/2 teaspoon Xanthan Gum powder
2 tablespoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon chili powder
1 1/3 cups soy, rice or nut milk
1/4 cup pure maple syrup
1/4 cup corn oil
1/4 cup diced green onion
1/4 cup cut fresh corn


Preheat oven to 375 degrees. Lightly oil a 8 inch square baking pan and set aside. In a mixing bowl, combine cornmeal, rice flour, xanthan gum powder , baking powder and sea salt. In a small bowl, stir together soy milk, maple syrup and oil. Add to cornmeal mixture and stir just until combined. Fold in green onion and corn. Pour into prepared pan. Bake for 20 minutes or until a toothpick inserted into center comes out clean. Remove from oven and allow to cool two minutes before cutting into 9 squares.