I also apologize for the trouble that some of you had commenting. If you E-mailed me about that, I numbered your e-mail into the comments by timestamp, so you really WERE entered.
If you didn't win, do run down to your local bookstore and snag a copy anyway. Then we can all await the next book in the series with baited breath.
In the meantime, I offer up an old family recipe. Life being what it was, we were never much for great big breakfasts when I was a kid. However, that didn't stop Mom from providing "breakfast foods" for dinner. Waffles. Pancakes. That sort of thing. Another Mom specialty was cornbread. It's a lighter, easy meal. And on days like today, when it's too hot to want to spend much time in the kitchen, the short prep time is a plus. Mom usually served it up with homemade jam. Though Dad preferred his in a bowl with milk and sugar. Because of that, I've added a dash of vanilla. If you want to go more savory, leave it out.
1/4 c. millet flour
1/4 c. sweet rice flour
1/2 c. white rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1 c. cornmeal
1/4 c. sugar
4 tsp baking powder
1/2 tsp salt
1 tsp guar gum
1/4 c. canola oil
1 c. milk
1 tsp vanilla
Preheat oven to 450 degrees. Spray an 8" pan with nonstick cooking spray.
Combine dry ingredients in a bowl and whisk together. Set aside.
In another bowl, beat the eggs lightly. Whisk in oil until combine, then add milk and vanilla and whisk to combine. If you do it in this order, the egg yolks will emulsify the oil and leave a more integrated liquid.
Add dry ingredients and whisk till smooth. You'll notice that small bubbles start forming immediately. The leavening begins to act very quickly, so work fast to get it in the oven.
Pour into the prepared pan.
Bake for 20 minutes until golden and springs back lightly when touched.
Cool and serve!
Don't forget the homemade jam. Myself, I prefer strawberry. Or maybe peach.
Thanks again to everybody who entered, and Ms. Hamilton for the prize!