Sweet Vanilla Cornbread

• 2-1/4 cups Bob's Red Mill Gluten-Free Cornbread Mix
• 1 cup Light Brown Sugar
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Cinnamon (rounded)
• 1/4 teaspoons Ground Nutmeg
• 1 teaspoon Fine Sea Salt
• 2 whole Eggs
• 1/2 cups Plus 2 Tablespoons Olive Oil
• 1 cup Very Warm Water
• 1 Tablespoon Vanilla Extract

1. Preheat oven to 375 degrees F and line a 9-inch cake pan with parchment paper, including the sides.
2. Mix the dry ingredients together, then add in the remaining wet ingredients. The batter should be about the consistency of a thick cake batter. If you need to make it thinner, you can add a few tablespoons of water.
3. Next, pour the batter into the cake pan and bake on the center rack of the oven for 25-35 minutes or until a knife placed in the center comes out clean.
4. Let the bread cool for at least 15 minutes before cutting, which will make it less crumbly.
5. I served mine with vanilla whipped cream!
6. It is a sweet, moist cornbread so I found that it was best for dessert or breakfast.

bobs red, light brown sugar, baking soda, baking powder, cinnamon, ubc, salt, eggs, olive oil, water, vanilla

Taken from tastykitchen.com/recipes/breads/sweet-vanilla-cornbread/ (may not work)