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I made Mary Mikel's gluten free cornbread recipe and it is delicious! I did
make a couple of minor changes. The four tsp of baking powder seemed a lot
to me so I used two. I used unsalted butter and cooked it for about 35
minutes, not the 20 to 25 in the recipe.
The result is a lightly browned, nicely risen, delicious cornbread. This
recipe is going with my 'staples'.
Many thanks for posting it.
Jessie
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