I made a batch of Bob's Red Mill Cornbread Mix to go with our chili for lunch today. It was surprisingly good! I was afraid it would be dry, or it would taste obviously like a gluten free food item, or it would be gritty like some of my cornbreads have been lately (I've only been able to find coarse grain gluten free cornmeal). It was none of the above! It was moist, it was good, and the cornmeal grain was fine. I may have put a little too much liquid in it (or something?) because mine took an extra 10 minutes to cook. Right when it came out of the oven, I drizzled agave nectar all over the top of it, which added a nice sweetness! I meant to serve it with honey butter, but forgot--and it wasn't missed. This cornbread was truly moist enough and tasty enough all on it's own!
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