Wheat-Free Cornbread

1 1/4 cups Gluten-Free Flour Mix
3/4 cup enriched cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt (may be omitted for salt-restricted diets)
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten (2 egg whites may be substituted)

Heat oven to 400 degrees F. Grease an 8- or 9-inch baking pan. Use greased muffin tins to make corn muffins.

Thoroughly combine flour, cornmeal, sugar, baking powder, and salt in mixer bowl. Set aside.

In a small bowl, stir together milk, oil and egg, Pour liquid mixture over dry ingredients, mixing just until dry ingredients are moistened. Spoon batter into prepared pan or muffin tin. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm.