<<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*