Prepare an 8x8 baking pan by spraying with non-stick cooking spray.
In a medium sized mixing bowl, whisk together cornmeal, sorghum flour, white bean flour, tapioca flour, cornstarch, and xanthan gum. Set aside for later.
In a large mixing bowl, add eggs, yogurt, margarine, and orange juice. Stir to mix well.
In the large mixing bowl with the wet ingredients, add in the dry ingredient mixture until just combined. Don't over mix.
In the prepared baking dish, pour in the mixture, and spread to an even layer.
In preheated oven, bake approximately 20 to 25 minutes, or until the cornbread will spring back when pressed gently at the center.
Cut into 9 equal sized squares.
Serve warm, or at room temperature.
MyWW Points: 6 Green Plan6 WW Smart PointsPersonal Points will vary based on your individual plan.We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.