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King Arthur Baking Company Gluten Free Corn Bread Mix - 14 oz (397 g)
King Arthur Baking Company Gluten Free Corn Bread Mix - 14 oz (397 g)
14 oz
About
Highlights
Gluten Free
Details
This golden, tender cornbread is easy to prepare with our mix (we've measured and mixed the same great ingredients you love for you!), loaded with whole grains (that means good and good for you) and is difficult to resist (trust us, we've tried). The mix, made with whole sorghum flour, makes a slightly sweet cornbread with a moist texture. Perfect alongside soups and stews or with a salad to make it a full meal.
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!
• Classic taste with a hint of sweetness
• Instructions are included to make the mix non-dairy
• Makes an 8" pan of cornbread or 12 corn muffins
• Certified Gluten-Free and Non-GMO
• King Arthur Baking Company, America's oldest flour company, is 100% employee-owned, a founding B Corporation, and the nation's premier baking resource
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)].
Directions
You'll need: 4 tablespoons melted butter (to make non-dairy: use vegetable oil & rice, soy, or almond milk) or oil. 2 large eggs. 1% cups milk. Directions: 1. Preheat oven to 425 degrees 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 inches round pan: 20-25 minutes. 8 inches square pan: 20-25 minutes. For guidelines on baking at high altitude visit Bakewith.us/Altitude
Great for muffins. Baker's Tip: For zesty cornbread: Stir into batter 4 oz can diced jalapenos or pimentos (drained), an 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. Mix it up with spoon bread With its creamy, buttery center filled with your favorite savory ingredients, spoon bread is a great way to elevate classic cornbread into a melt-in-your-mouth treat.
Warnings
Do not eat raw mix, dough, or batter.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 280mg12%
- Total Carbohydrate 31g11%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 2g
Highlights
Gluten Free
Details
This golden, tender cornbread is easy to prepare with our mix (we've measured and mixed the same great ingredients you love for you!), loaded with whole grains (that means good and good for you) and is difficult to resist (trust us, we've tried). The mix, made with whole sorghum flour, makes a slightly sweet cornbread with a moist texture. Perfect alongside soups and stews or with a salad to make it a full meal.
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!
• Classic taste with a hint of sweetness
• Instructions are included to make the mix non-dairy
• Makes an 8" pan of cornbread or 12 corn muffins
• Certified Gluten-Free and Non-GMO
• King Arthur Baking Company, America's oldest flour company, is 100% employee-owned, a founding B Corporation, and the nation's premier baking resource
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)].
Directions
You'll need: 4 tablespoons melted butter (to make non-dairy: use vegetable oil & rice, soy, or almond milk) or oil. 2 large eggs. 1% cups milk. Directions: 1. Preheat oven to 425 degrees 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 inches round pan: 20-25 minutes. 8 inches square pan: 20-25 minutes. For guidelines on baking at high altitude visit Bakewith.us/Altitude
Great for muffins. Baker's Tip: For zesty cornbread: Stir into batter 4 oz can diced jalapenos or pimentos (drained), an 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. Mix it up with spoon bread With its creamy, buttery center filled with your favorite savory ingredients, spoon bread is a great way to elevate classic cornbread into a melt-in-your-mouth treat.
Warnings
Do not eat raw mix, dough, or batter.
Common questions
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