Cornbread

One of the best, best GF products to hit the market, in my opinion:

Because, not only can you whip up biscuits, waffles, pancakes, breading, etc, etc, you can make some pretty dang good

cornbread.

Paul says it's his favorite cornbread, ever.

It's slightly sweet and not too grainy.

Delish.

Add a piping hot bowl of soup/chili/stew and you are set.

For just the 3 of us, I half the recipe, using 1 egg and 1 egg white to half the eggs, and cook in an 8x8 pan.

Cornbread

Mix together:

3 eggs, slightly beaten

1 1/4 cups milk

1 1/2 cubes of butter, melted

Set aside.

Mix together:

2 1/2 cups Bisquick

1 cup sugar

1 t. brown sugar

1 cup cornmeal

Add to above.

Put into a greased 9x13 pan. Bake at 350 for 25-30 mins.

And this is what you will pull out of your oven:

Use leftover cornbread for a quick breakfast:

Cut a piece in half side to side. Reheat for about 10-15 seconds, add GF maple syrup, and breakfast is served.

Yum.