Cornbread

This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.

Ingredients

• 1 cup gluten-free flour blend
• 1 cup gluten-free corn meal
• 0.25 cup granulated sugar
• 2 tsp gluten-free baking powder
• 0.5 tsp salt
• 2 eggs (room temperature)
• 1 cup milk
• 0.25 cup oil of choice (or melted and cooled butter)

Steps

1. Preheat oven to 350°F. Position rack in center of oven. Grease a 12 serving cupcake pan; or a square 9x9x2-inch baking pan; set aside.

2. In a medium mixing bowl combine gluten-free flour blend, gluten-free corn meal, granulated sugar, gluten-free baking powder, and salt.

3. In a separate medium mixing bowl, beat together eggs, milk, and oil of choice. Add dry mixture to wet mixture and stir just till blended.

4. Spoon batter evenly into the square pan or cupcake pans, filling about 2/3 full. For a square pan bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. For muffins, bake for 20 minutes or until a wooden toothpick inserted near center comes out clean.

5. Store leftover muffins in an airtight container at room temperature for up to two days.

Timers

Timer: 25-30 minutes - …e pans, filling about 2/3 full. For a square pan bake for

Timer: 20 minutes - …serted near center comes out clean. For muffins, bake for