- Estd 1790
- Baking Company
- Great for Muffins
- Classic Taste with A Hint of Sweetness
- Kosher
- Non GMO Project Verified
- Certified Gluten Free by GFCO
- Certified B Corporation
- Non Dairy*
Baking With Joy Since 1790
Our gluten free mixes are carefully crafted to deliver the best-tasting baked goods using only simple, wholesome ingredients - the way we bake every day in our kitchens.
Classic Comfort Food
Fortified with iron, calcium, and vitamin B, our mix bakes a lightly sweet golden cornbread to enjoy with any meal.
*To make non-dairy, use vegetable oil, and rice, soy, or almond milk
Suggested use
You'll need:
- 4 tablespoons melted butter*or oil
- 2 large eggs
- 1 1/4 cups milk
Baker's tip:
For zesty cornbread: Stir into batter a 4 oz can diced jalapeños (drained), an 8.5 oz can whole kernel sweet corn (drained), and 1 cup cheddar cheese. Sprinkle 1/2 cup shredded cheese over the top.
*To make non-dairy, use vegetable oil, and rice, soy, or almond milk.
Directions:
1. Preheat oven to 425°F. Grease pan of choice. For muffins, use greased paper liners in pans (if desired).
2. Whisk together butter or oil, eggs, and milk. Add mix, stirring to combine.
3. Pour batter into prepared pan and let rest for 10 minutes.
4. Bake as directed in chart, until top is golden, edges begin to pull away from pan, and toothpick inserted in center comes out clean. Cool 5 minutes before cutting. Serve warm.
Bake Times
- 12 Muffins - 13-15 Minutes
- 9' Round Pan - 20-25 Minutes
- 8' Square Pan - 20-25 Minutes
*To make non-dairy, use vegetable oil, and rice, soy, or almond milk
Other ingredients
Cornmeal, cane sugar, sorghum flour, corn 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.