| Serving Size: 35 g | ||
| Servings Per Container: About 16 | ||
| Amount Per Serving | % DV * | |
| Calories | 120 | |
| Calories from Fat | 5 | |
| Total Fat | 0.5g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 330mg | 14% |
| Total Carbohydrate | 28g | 9% |
| Dietary Fiber | 4g | 16% |
| Sugars | 4g | |
| Protein | 2g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 2% | |
| Iron | 2% | |
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* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
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Other Ingredients: Whole grain cornmeal, potato starch, whole grain sorghum flour, cane sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), sea salt, xanthan gum. Manufactured in a facility that uses tree nuts and soy. |
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Directions: What You'll Need: 1 package Gluten Free Corn bread Mix 1½ cups Milk 2 Eggs 1/2 cup melted Butter, or Vegetable Oil STEP 1 Have all the ingredients at room temperature. Preheat oven to 375 F. Generously grease a 9 x 9-inch pan. STEP 2 Place cornbread Mix in larger mixer bowl. Add milk, eggs, and butter or oil. Mix until blended, then mix vigorously for 30 seconds more. STEP 3 Pour batter into prepared baking pan. Bake until golden brown, about 25 minutes. For cornbread muffins: Line muffin pan with paper baking cups, or spray with non-stick cooking spray. Fill cups 3/4 full with batter. Bake at 375° until tops are golden brown, about 20 minutes. Makes 12 muffins. Store in a cool, dry place to preserve freshness. |
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