GF Bisquick Cornbread

I first made this recipe on vacation when my sister found gf Bisquick for a buck a box on sale. It was surprisingly moist and delicious, so I thought I'd bake it for the girl's group at Bunko tonight.

I started with my traditional recipe,Lorraine's cornbread--how can a gal with 8 celiac kids be wrong?

I substituted the regular g-f flour with Bisquick and it was delicious.

1 cup Bisquick

1 cup corn meal

3 teaspoons baking powder  (REVISED from original recipe to three teaspoons not tbs.)  (Thanks Michelle!!!)

1 teaspoons baking soda

1/2 teaspoons salt

2 tablespoons sugar

1 teaspoon xanthan gum

Put the wet ingredients into a 2 cup measure

2 eggs

1 teaspoons vanilla

1/4 cup oil

1/4 cup buttermilk and add regular milk to the top (making 2 cups)

Mix wet and dry ingredients separately, then blend together until a smooth batter forms. Pour into a 10 inch seasoned cast iron skillet or a spray-greased 9x13 baking pan. Bake at 350 for 30-35 minutes just until a tester in the center comes out clean. Overbaking results in dry, crumbly bread.

Reality Bite:

Remember you can substitute milks for non-dairy versions like almond milk and the eggs with egg replacers or flax if necessary. I had to do that when I first started with this diet.