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Bob's Red Mill Gluten Free Cornbread takes 15 minutes to prepare.

Bob's Red Mill Gluten Free Cornbread takes 30 minutes to cook.

Bob's Red Mill Gluten Free Cornbread makes 12 servings.

The ingredients for Bob's Red Mill Gluten Free Cornbread are:

Liquid Ingredients:
2 large eggs, at room temperature, lightly beaten
1 cup milk, at room temperature
1/3 cup light olive oil

Dry Ingredients:
1/2 cup Bob's Red Mill Tapioca Flour
1/2 cup Bob's Red Mill Potato Starch
1/4 cup Bob's Red Mill Sorghum Flour
1 cup Bob's Red Mill GF Cornmeal
1/3 cup sugar
2 tsp. baking powder
1 tsp. xantham gun
1 tsp. sea salt (I used regular)

Here is how you make Bob's Red Mill Gluten Free Cornbread:

Preheat oven to 350. Generously grease 8" round or square non-stick pan. Or use 10" cast-iron skillet. Set aside. In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended. In separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consisitency of thick cake batter. Spread evenly in pan. Bake 25-30 minutes or until top is firm and edges are lightly browned. Serve warm.Serving Size: 12 piece servingsNumber of Servings: 12Recipe submitted by SparkPeople user JENNIW70.

The nutritional information for Bob's Red Mill Gluten Free Cornbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 181.2

• Total Fat: 7.1 g
• Cholesterol: 31.4 mg
• Sodium: 298.8 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 2.1 g
• Protein: 2.7 g

The dietary needs meet for Bob's Red Mill Gluten Free Cornbread is Gluten Free