Cornbread complements soups, casseroles and so many entrées. This gluten free version has the same great taste as the original.
If you are avoiding milk, unsweetened almond milk works great in this recipe. It is available in most grocery stores.
Vinegar is added to balance the pH and to boost the leavening.
Ghee is clarified butter; it adds a buttery taste. Ghee is measured when melted. Just microwave it on High a minute or two to melt it. If you’d prefer, substitute sunflower or corn oil for the ghee in this recipe.
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