Project Description

Gluten Free Cornbread

YIELD: one 9” x 9” pan

This cornbread recipe is also located on the back on the Gluten Free Cornbread Mix bag.

1 ¾ cups Gluten Free Cornbread Mix

4 oz softened, unsalted butter

2 oz vegetable oil

3 large eggs

Suggestion: Add ½ cup grated aged cheddar cheese and 1 cup fresh or frozen corn, thawed

 

1. Preheat oven to 350˚F. Grease a 9” x 9” pan.

2. Using a hand held or stand mixer blend the cornbread mix with the butter until smooth.

3. Add the eggs one at a time, mix and scrape with each addition. After all eggs have been added, mix on medium speed for 2 minutes.

4. Fold in cheese and corn. Spread into prepared pan.

5. Bake for 20-25 minutes or until a cake tester comes out clean in the center.