Solving the Breakfast Dilemma

I'm not eggsactly over eggs, I just need a break from them sometimes. Rice Chex cereal has been a god-send, and this morning I even managed to bake scones for our breakfast--this is not a gym day.

Double Devon Creme and Homemade Triple-Berry Jam.

joyofbaking.com's Cream Scones turned out very well using King Arthur Gluten-Free Flour. A bit more crumbly than with normal all-purpose flour. Of course, anything slathered with Double Devon Creme is going to be wonderful.

The Best Cornbread, Gluten-Free

I cannot over emphasize how much I enjoyed this cornbread.

The Best Cornbread Ever

1-1/2 cups Flour*

1/2 cup White cornmeal

1/4 cup Sugar

1/2 tsp. Salt

3 tsp. Baking Powder

1/4 cup, Butter, melted

2 Eggs

1 cup Milk

Honey

1. Whisk together dry ingredients.
2. Melt butter, stir in milk, add eggs--beat together with fork. Add to dry ingredients.
3. Stir just until dry ingredients are incorporated.
4. Pour into 8"x8" buttered baking pan.
5. Bake at 325º for 40 minutes, or until toothpick is clean when inserted into center.
6. Immediately cover top with honey.

*King Arthurs's Gluten-Free All-Purpose is what makes this recipe gluten-free.