This (Bis)quick cornbread is gluten free, but it can be made non-gluten free easily.  It's tender but not as crumbly as most gluten free cornbread, and easy to make.

Gluten Free (Bis)Quick Cornbread

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 400º F.   Grease a casserole or pan (any size or shape larger than 9 x 9) and spray with cooking spray for more ease in release.

Stir together the dry ingredients.   Place 1 Tbsp. lemon juice in a 1 C. measure, and fill with fat free or reduced fat milk.  Place oil, eggs and milk mixture in a bowl and beat with a fork or whisk.  Add to dry ingredients and stir only until combined.  Scrape into greased casserole or pan and shake slightly or smooth to even out.  Bake for 20 to 25 minutes until center springs back when touched and top is slightly browned.

For extra flavor, fry two or three slices of bacon until crisp.  Crumble, and add to wet ingredients.  You can even drain the fat from a cast iron skillet if you use one, spray with cooking spray and use to bake the cornbread.  If the skillet is hot, baking time may be less.

* Note:  if you don't need to eat gluten free, use regular cornmeal and regular Bisquick.