Gluten Free Cornbread

Preheat the oven to 350°F. Line an 8x8 pan with parchment (or Pam it) or use a muffin tin and cupcake liners (we love our silicon cupcake liners here).

Combine the dry ingredients in a large-ish bowl.

Add the milk (and jalapeño juice mixture?) and eggs. I usually mix the eggs together first in a small bowl and add them in.

Add the melted butter. While holding the large bowl and whisking the ingredients, using your third arm slowly pour the melted butter into the mixture. "They" say to mix it until just incorporated, but I say mix it until you're happy.

Pour the mix into your pan or muffin things as appropriate. You'll cook them on 350° for, meh, about 30 minutes... Less if they are in muffin tins, more if they are in a loaf thingy. Point is, when you put a toothpick in, it should come out mostly clean with maybe a dry crumb hanging on.

Let them rest about 10 minutes. That way you don't burn the roof of your mouth!