Description

• Gluten Free
• Savory
• Quality
• Cafe Baking Line
• Home-Baked Goodness
• Certified Gluten Free

We took out the gluten but kept the same delicious cornmeal taste and moist, crumbly texture of our traditional Cornbread Mix. Serve it alongside soup or chili and enjoy a slice with breakfast or lunch. It goes great with everything.

In 1991, we got our start with a small table at the local farmers' market, displaying a few dozen items that we'd finished hand-labeling only hours before. Fast-forward to today, and we're proud to be one of the most awarded specialty food companies in the country! To get a taste of what we're all about, we invite you to visit our celebrated Company Stores throughout New England as well as our headquarters in York, Maine.

Expiration Date

UPC

Ingredients

Cane sugar (dried cane syrup), yellow cornmeal, rice flour, potato starch, cornstarch, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), salt, xanthan gum, soy flour.

Contains: Soy

Contains bioengineered food ingredients.

Suggested Use

Makes One 8-Inch Square Pan

From your pantry you will need ... 

• 1/3 cup vegetable or canola oil
• 1 large egg
• 1 cup milk 

For bread: Preheat oven to 400°F. Grease an 8-inch square pan with butter or coat with nonstick spray. Empty mix into a medium bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 20-22 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a rack for 3 minutes before removing from pan. Serve warm.

For muffins: Line a 12-cup muffin pan with paper liners. Prepare batter. Divide batter equally into muffin cups. Bake for 16-18 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a rack 3 minutes before removing from pan.