Gluten, Dairy & Egg Free Corn Muffins or Bread

1-1/4 cups Gluten Free Baking Mix
3/4 cup corn meal
1/4 cup sugar or honey- I use honey
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk- I am dairy free so I use rice milk
1/4 cup canola oil
2 egg whites or 1 egg, beaten- I am egg free so I use Ener G Egg Replacer

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.

NOTE: When using the GF Baking Mix I find that the texture of the cornbread is a little bit softer and almost chewy.  But, my family and I are very happy with the overall result!