Corn Bread

      • Ingredients:
        • 8 inch square cake pan
        • 2 Cups Arrowhead Mills Organic Gluten Free Yellow Cornmeal
        • 1 Cup Arrowhead Mills Gluten Free All Purpose Baking Mix
        • ½ Cup sugar
        • ¼ teaspoon baking soda
        • pinch of salt
        • ½ Cup butter, melted
        • 2 eggs
        • 1½ to 2 cups (enough to make the consistency of cake batter) buttermilk
      • Directions:
        1. Combine cornmeal, flour, sugar, baking soda and salt in a bowl.
        2. Beat eggs in separate bowl, add 1½ cup buttermilk to eggs then pour in butter.
        3. Mix wet ingredients into dry ingredients, add more milk if necessary to make “wet” batter.
        4. Combine into smooth batter, don’t over mix.
        5. Put batter into buttered cake pan or muffin cups. Bake in 375°F – 400°F oven for 20 – 35 minutes, till edges pull away from side of pan and toothpick comes out clean when inserted into center of bread.