PERFECT CORNBREAD - Linda Wayman
Ingredients
Adjust amounts for a smaller or larger batch
Directions
Notes
Preheat oven to 400° F. Stir dry ingredients together. Combine eggs, milk and oil. Add all at once to dry ingredients. Whisk together until blended, but not overmixed. Pour into greased 9x13 pan. Bake for 15-20 minutes until browned around the edges. This won't brown on the top very much. Test with toothpick for doneness. Note: I found this recipe in my file drawer from long ago days of gluten-full eating. It didn't take too much modification to make it a perfect GF cornbread. It is light, delicate and delicious.