Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed. put in a large airtight container, label, store in a cool dry place. this mix should be used in 10 to 12 weeks. to bake the cornbread: preheat oven to 425 degrees. lightly oil an 8-inch square pan or round cast iron pan. spread the batter in pan and bake about 25 minutes or until golden brown. please note: if using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. putting the batter into a hot cast iron pan helps to create a golden brown crust.

Target recipe: sift together flour, cornmeal, sugar, baking powder and salt. add eggs, milk and oil or melted shortening. beat until just smooth-do not overbeat. turn into a greased 9x9x2 inch baking pan. bake in a 425: oven for 20-25 minutes. can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.