King Arthur Baking Company Gluten-Free Cornbread Mix, 14 oz (397 g)

You will need:

• 4 tablespoons melted butter*or oil
• 2 large eggs
• 1 1/4 cup milk

Baker's tip:

For the cornbread: Mix 4 ounces can of diced jalapeños (exhausted), 8.5 ounces can of whole sweet corn kernels (exhausted), and 1 cup of cheddar cheese into batter. Sprinkle with 1/2 cup of shredded cheese.

*To make without dairy, use vegetable oil and rice, soy or almond milk.

Tips:

1. Preheat oven to 425°F. Choice of Grease. For cupcakes, use greased paper liners in pans (if necessary).

2. Beat butter or oil, eggs, and milk. Add mixture, stirring to combine.

3. Pour the batter into the prepared pan and leave for 10 minutes.

4. Bake according to the directions on the chart until top is golden, edges are starting to pull away from the pan, and a toothpick inserted in the center comes out clean. Cool for 5 minutes before cutting. Serve warm.

Time furnaces

• 12 cupcakes - 13-15 minutes
• 9' round pan - 20-25 minutes
• 8' square pan - 20-25 minutes

*To make without milk, use vegetable oil and rice, soy or almond oil