This cornbread is soft and tasty!
Gluten-free Cornbread
1 cup of corn meal
1 cup of Pamela’s gluten-free biscuit and scone mix ( I have also used Bob’s Red Mill Gluten-free baking mix)
1 teaspoon salt
1 Tablespoon baking powder
2 eggs
2 Tablespoons cooking oil
1 ¼ cups of milk
Preheat oven to 425°F. Mix the dry ingredients together first and then top it with the eggs, milk, and oil and stir it together until blended. Don’t overmix. Pour into a hot oiled iron skillet or an oiled 8-inch square baking pan and bake for 20-25 minutes until done. Makes about 9 large servings.