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
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.
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.