This recipe is so authentic, nobody will ever guess it is wheat and dairy free. I love cornbread!
(very light and fluffy)
2 cups corn flour
2 Tablespoons sugar
4 teaspoons baking powder
1 cup milk or milk substitute
3 eggs, beaten
1/3 cup vegetable oil
In mixing bowl, combine dry ingredients. Stir in milk, eggs, and oil. Do not overbeat.
Pour into greased 9 x 9” baking pan or muffin tins.
400 degree oven 15 to 20 minutes.