<<Disclaimer: Verify this information before applying it to your situation.>> 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 *Support summarization of posts, reply to the SENDER not the CELIAC List*