Product Detail

We took out the gluten but kept the same delicious cornmeal taste and moist, crumbly texture of our traditional Cornbread Mix. Serve it with soup, chili or have a slice with breakfast or lunch. It goes great with everything.

Brand Information

In 1991, we got our start with a small table at the local farmers' market, displaying a few dozen items that we'd finished hand-labeling only hours before. Fast-forward to today, and we're proud to be one of the most awarded specialty food companies in the country! To get a taste of what we're all about, we invite you to visit our celebrated company store, café and cooking school at our headquarters in York, Maine.

Product Detail

We took out the gluten but kept the same delicious cornmeal taste and moist, crumbly texture of our traditional Cornbread Mix. Serve it with soup, chili or have a slice with breakfast or lunch. It goes great with everything.

Preparation & Usage

Baking Instructions Makes One 8-Inch Square Pan From your pantry you will need ... 1/3 cup oil, either vegetable or canola 1 large egg 1 cup milk Directions for bread: Preheat oven to 400°F. Grease, spray, or line with parchment paper an 8-inch square pan. Empty mix into a medium bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 20-22 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a rack for 3 minutes before removing from pan. Serve warm. Directions for muffins: Line a 12-cup muffin pan with paper liners. Prepare batter. Divide batter equally into muffin cups. Bake for 16-18 minutes or until golden and a toothpick inserted into the center comes out clean. Cool on a rack 3 minutes before removing from pan.

Features

Savory - quality - café baking

Home-Baked Goodness