Some Southern bakers can tell when cornbread is done just by listening to it. If you're not at that level yet, try these foolproof muffins with salsa and melty Cheddar cheese.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
Cornbread stuffing mix, corn and green onions are baked in an egg custard for a pudding-like casserole bread that is soft enough to serve with a spoon.
