Wheat-Free Kitchen

Wheat-Free Cornbread

1 1/4 cups Gluten-Free Flour Mix 3/4 cup enriched cornmeal 1/4 cup sugar 2 tsp. baking powder 1/2 teaspoon salt  (may be omitted for salt-restricted diets) 1 cup skim milk 1/4 cup vegetable oil 1 egg beaten  (2 egg whites may be substituted)

Preheat oven to 400 degrees F. Grease 8 or 9 inch baking pan. Use greased muffin tins to make corn muffins. Thoroughly combine flour, cornmeal, sugar, baking powder, and salt in mixer bowl.  Set aside. In a small bowl, stir together milk, oil and egg, Pour liquid mixture over dry ingredients, mixing just until dry ingredients are moistened. Spoon batter into prepared pan or muffin tin. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm. Dad likes to mix in a little coffee and eat this as a cereal.