Whole grain cornmeal gives this Gluten Free Cornbread Mix rich flavor, stone ground sorghum flour lends a tender crumb and cane sugar adds a touch of sweetness. It’s the perfect choice for traditional cornbread, corn muffins, cornbread stuffing or a casserole topping. • This easy mix makes perfectly moist, light cornbread with just a touch of sweetness, making it close in flavor to Southern cornbread • Stone ground, whole grain yellow cornmeal and sorghum impart an unmatched flavor and texture you’ll love • You can make pancakes, casserole toppings, hoecakes, bread cubes, Thanksgiving stuffing and dumplings for stew, all with this delicious Gluten Free Cornbread Mix • Fantastic as a quick and easy coating for pan fried fish and other meats 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. Directions: 1. Preheat oven to 375°F. Generously grease a 9 x 9-inch pan. 2. Place cornbread mix in a large bowl. Add milk, eggs and butter or oil. Mix until blended, then mix vigorously for 30 seconds more. 3. Transfer into prepared baking pan. Bake until golden brown, about 25 minutes. Notes: For cornbread muffins: Prepare batter as above. Line standard muffin pan with paper baking cups, or spray with non-stick cooking spray. Fill cups ¾ full with batter. Bake at 375°F until tops are golden brown, about 20 minutes. Makes 12 muffins.
