|Gluten Free (Bis)Quick Cornbread
A recipe from the Sneaky Kitchen
1 C. gluten free yellow cornmeal (*Note)
1 C. gluten free Bisquick (*Note)
1/4 C. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. lemon juice
1 C. (less 1 Tbsp.) milk
3 T. canola or coconut oil
Preheat oven to 400º F. Grease a
pan or casserole(any size or shape larger than 9 x 9) & spray with cooking spray.
Stir together dry ingredients. Place Tbsp.
lemon juice in a 1 C. measure & fill with fat free or reduced fat milk. Place oil, eggs
& milk mix in a bowl & beat with fork or whisk. Add to dry ingredients
& stir only until combined. Scrape into greased
casserole or pan; shake slightly or smooth to even out. Bake 20 to
25 min. until center springs back when touched & top is slightly browned.
For extra flavor, fry 2 or 3 slices of bacon until
crisp. Crumble & add to wet ingredients. You can even drain
fat from a cast iron skillet if you use one, spray with cooking spray & use to
bake cornbread. If the skillet is hot, baking time may be less.
* Note: if you don't eat gluten free, use
any cornmeal & regular Bisquick.