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
2 eggs
1 Tbsp. lemon juice
1 C. (less 1 Tbsp.) milk
3 T. canola or coconut oil

Preheat oven to 400 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.