- Easy to prepare moist and light cornbread
- Gluten free
Bob's Red Mill Gluten Free Cornbread Mix is the easy way to make delicious foods. Whole grain cornmeal and sorghum impart an unmatched flavor and texture from another era to this gluten free cornbread mix. After easy preparation you will bake perfectly moist and light cornbread. Enjoy!
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Nutrition Facts
about 18 servings per container:
|
Serving size |
3 Tbsp mix (31 g) |
|
|
Amount per serving Calories |
110 |
|
% Daily Value *
| Total Fat 0.5 g | 1% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 290 mg | 13% |
| Total Carbohydrate 25 g | 9% |
| Dietary Fiber 2 g | 7% |
| Total Sugars 3 g | |
| Includes 3 g Added Sugars | 6% |
| Protein 1 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 17 mg | 2% |
| Iron 1 mg | 6% |
| Potassium 61 mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Whole Grain Cornmeal, Potato Starch, Whole Grain Sorghum Flour, Cane Sugar, Whole Grain Corn Flour, Tapioca Flour, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum.
CORNBREAD
- 1 package Bob's Red Mill® Gluten Free Cornbread Mix
- 1 ½ cups Milk
- 2 Eggs
- ½ cup melted Butter or Oil
Preheat oven to 375℉. Generously grease a 9 x 9-inch pan.
Place cornbread mix in a large bowl. Add milk, eggs and butter or oil. Mix until blended, then mix vigorously for 30 seconds more.
Transfer into prepared baking pan. Bake until golden brown, about 25 minutes. makes one 9 x 9-inch pan.
CORNBREAD MUFFINS
Prepare batter as above. Line a standard muffin pan with paper baking cups, or spray with non-stick cooking spray. Fill cups ¾ full with batter. Bake at 375℉ until tops are golden brown, about 20 minutes. Makes 12 muffins.
Store in a cool, dry place.
- Tested and confirmed Gluten Free in our quality control laboratory.
- GLUTEN FREE
- KOSHER PAREVE
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