       Points Credit : 8 points Currently valued at $0.82 Gluten-Free Food / Product added to the Gluten-Free Mall on: Sunday 24 May, 2009.
Kosher Certified by: CRC Parve
Gluten Free,Wheat Free,Soy Free, Dairy Free,Sugar Free,Rice Free, Peanut Free & Tree nut-free. All natural ingredients, Easy to make, Versatile mixes can be used in different recipes.
Made in the USA.
Certified Gluten Free symbol on box. Mix 1-9" square pan.
Shelf life: approx 12 months.
Ingredients: Stone-ground Yellow Cornmeal, Cornstarch, Corn Flour, Aluminum-free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn starch, Monocalcium Phosphate), Salt, Baking Soda, Xanthan Gum.
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 1/15 pkg (23g/0.9oz)
Servings per container 15
Calories 80 Calories from fat 0
Amount per serving %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 300mg - 13%
Total Carb 20g - 7%
Dietary Fiber <1g - 2%
Sugars 0g
Protein less than 1g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 0%
To make Corn Bread:
1 package Corn Bread Mix, 3 Tbsp sugar (optional), 2 large eggs, room temperature+, 2/3 cup buttermilk++, 2 Tbsp unsalted butter, and melted or oil.
1. Preheat oven to 425 deg F. Generously grease 9" square pan with non-stick spray.
2. Place mix in bowl. Add sugar, eggs, buttermilk and milk and stir until combined. Stir in melted butter/oil.
3. Pour batter into pre-greased pan.
4. Bake for approx 20 minutes, until top is golden brown and sides begin to pull away from pan. Baking times may vary.
5. Cut corn bread into squares. Serve warm. Makes 16 squares
+For egg free version, replace 2 eggs with 3 tbsp water, 3 tbsp veg oil and 2 tsp baking powder, mixed together. ++To make non-dairy buttermilk, add 2 tsp fresh lemon juice or 2 tsp cider vinegar to 2/3 cups warm milk substitute. Let sit until thickens and cools (about 25 min). Use in place of buttermilk in above recipe.
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