Amy Coccia, What Do I Eat Now? ~ I was in the mood for bread last night. I haven't had bread in a few weeks now, after I bought a bread mix and left it sitting in my cabinet every weekend saying, I'll make it tomorrow, later, or... never!

But, I received Bob's Red Mill brand cornbread mix and figured last night would be the best night to try it. I read the recipe on the back, easy as pie to make. Well, pie is not that easy, but it wouldn't take long to whip this baby up.

Rice milk, oil, and two eggs was all it took.

I do not have a 9x9 pan which is recommended, so I used my 8x8 pan, thinking I could have a thicker cornbread. The cooking time seemed normal as well, about 20 minutes at 375. The timer went off about 20 minutes later and I pulled it out of the oven.

This was NOT done. Hence the reason why a 9x9 pan would have come in handy! I dropped the temperature on the oven and left it in for another 10 minutes. Yes ten! I checked on it after five and still there were mushy sections.

After the ten minutes were up I pulled it out again, waited a few minutes, and sliced into it. Although the center pieces were still mushy in the middle- I would stick those in the toaster to finish cooking by themselves.

This is a beautiful cornbread. It wasn't light and fluffy. It wasn't grainy or chewy. This is a hearty cornbread with a distinct corn flavor. The vanilla rice milk I used gave it a pinch of sweetness. I think you could add some sugar to make it sweeter, but it honestly did not need it! It definitely holds together like a bread and did not fall apart like a muffin might.

I served it with a piece of chicken and some salsa for a quick "Mexican treat". Then I had another piece for dessert with some Earth Balance margarine on top. With the margarine melting into the piece... hmmm... I was in cornbread heaven!

Product round-up? DELISH! Try this cornbread mix out!

For more information about Bob's Red Mill Gluten-Free product line, check their website!

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