Cornbread ~ Gluten Free

What a great compliment to soups, chicken, and more. Your choice of regular buttermilk or a sweeter buttermilk cornbread. Can be made into muffins, used in a cast iron skillet or a baking pan.

Additional Ingredients: Regular Cornbread - 6 TBSP Shortening, melted, 1 C Buttermilk, ½ C Milk, 1 Egg

Directions: Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine the dry mix with the liquid ingredients, mix well, add the melted shortening and continue to stir. Pour into a hot pan and bake at 450 degrees for 20 to 25 minutes.