Yummy Cornbread

Pre-heat oven to 350°F. Grease 9 x 9 inch non-stick pan or 12 standard [2 1/2 inch] muffin cups.  You may line the muffin cups with paper baking cups instead.

1 cup cornmeal

1 cup gluten-free baking mix (see recipe)

1/2 cup sugar

1 1/2 teaspoons baking powder [gluten-free, of course!]

1/2 teaspoon salt

1/2 teaspoon xanthan gum*

1 cup plain soymilk

4 tablespoons non-dairy margarine, melted**

2 eggs***

In a large bowl, combine all dry ingredients.  Add wet ingredients and mix well, using a whisk. {I just used a tablespoon.}  The batter will be thick, but you can pour it into the baking pan or spoon it into the muffin cups.

Bake 20-25 minutes or until lightly browned and a toothpick inserted into the center of the pan comes out clean.

Serve warm.

*Xathan gum, a thickener added to baked goods, helps to hold them together.  You can find it in the baking goods aisle at your local grocery store.

**You may substitute regular margarine or butter, if you are not dairy intolerant.

***You may substitute a liquid egg product or egg replacement product for the eggs.