Serves: 12
Total Calories: 1,166
Preheat oven to 425°F.
Combine all the dry ingredients in a large bowl. In a separate bowl mix milk, oil, and eggs. Slowly add wet ingredients to the dry ingredients.
Beat on high speed approximately 1 minute (until it's well blended). Pour batter into a well greased 8 x 8-inch or 9 x 13-inch pan.
Bake for 20 to 25 minutes for an 8 x 8-inch pan or 12 to 15 minutes for a 9 x 13-inch pan.
This Cornbread recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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