Jamin's Amazin' Cornbread
- 1 15oz can gluten-free cream-style corn
- 1 cup milk
- 1/3 cup cooking oil (I prefer a light virgin olive oil)
- 2 large eggs
- 2 cups corn meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
Preheat oven to 400F. Mix well all ingredients in a large bowl. Pour into well-greased 9×13" baking pan (pyrex seems to work better than metal). Bake at 400F for 20-25 minutes or until edges are golden brown and center passes standard toothpick test. Cool 10 minutes before serving.