Gluten Free Cornbread Mix

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King Arthur Flour Gluten Free Cornbread MixCornmeal, Cane Sugar, Whole Millet Flour, Whole Sorghum Flour, Tapioca Starch, Baking Powder (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Xanthan Gum, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide ( Vitamin B3 ), Reduced iron, Thiamin Hydrochloride ( Vitamin B1 ), Riboflavin ( Vitamin B2 )].Our recipe for gluten-free cornbread. You'll need. 1/4 cup (4 tablespoons) melted butter or vegetable oil. 2 large eggs. 1 1/4 cups milk. Bakes. 8 pan cornbread or 12 muffins. 1. Preheat oven to 425 degrees F. 2. Grease an 8 square, 9 round pan, or 12 muffin cups. 3. Whisk together butter, eggs, and milk. Add mix, stirring until combined. 4. Pour batter into prepared pan and let rest for 10 minutes. 5. Bake for 20-25 minutes (13-15 minutes for muffins) until top is golden, edges begin to pull away from pan, and cake tester inserted in center comes out clean. Cool for 5 minutes before cutting. Serve warm. To make the best cornbread in your kitchen, we start with the best ingredients. Convenient and quick, our mix bakes a lightly sweet, golden cornbread to enjoy with any meal. To make non-dairy: use vegetable oil & rice, soy, or almond milk. Bakers tip: For zesty cornbread stir into batter 4 oz. can diced jalapenos or pimentos (drained) and 8. 5 oz. can (1 cup) whole kernel sweet corn (drained) and 1 cup cheddar cheese. Sprinkle 1/2 cup shredded cheese over the top. King Arthur Flour Gluten Free Cornbread Mix. Baking with joy since 1790. Easy to prepare. Made with ancient grains. Fortified with: iron, calcium, vitamin B. No artificial preservatives. Sources Non- GMO. Certified GF Gluten-Free. Whole grain. 10g or more per serving. wholegrainscouncil. org. Eat 48g or more of whole grains daily. Net wt 14 oz (397g).

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