King Arthur Flour Cornbread Mix Gluten Free

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. 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. Bakes: 8 inch pan cornbread or 12 muffins. To make non-dairy: use vegetable oil & rice, soy, or almond milk. 1. Preheat oven to 425 degrees F. 2. Grease an 8 inch square, 9 inch 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. 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.

Nutrition Facts

Serving Size: 4.0 tablespoons mix

Servings per Container: 10

Title	mix
Energy	140
Total Fat	0.5 g
Saturated Fat	0 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	280 mg
Carbohydrates	31 g
Dietary Fiber	1 g
Sugars	10 g
Protein	2 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	20
Daily Percent Of Iron	15
Daily Percent Of Niacin	15
Daily Percent Of Riboflavin	10
Daily Percent Of Thiamin	20

Ingredients

Cornmeal, 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)].

Warnings

Do not eat raw mix, dough, or batter.

Distributor

UPC

00071012075249