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Cup4Cup Cornbread Mix, Gluten Free
Cup4Cup Cornbread Mix, Gluten Free
0.88 lb
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About
Details
But you'd never know it. Developed by chefs for every kitchen. Giving up gluten doesn't mean giving up the foods you've always loved. - Chef Thomas Keller. Developed by chefs at Thomas Keller's acclaimed restaurant, The French Laundry, our baking mixes allow you to easily make your favorite foods from cornbread to pancakes, brownies, pies, cakes and pizza gluten free. Our baking mixes are made with our Cup4Cup gluten free flours, giving them the same great taste, texture and performance you expect from traditional flour. Gluten free, but you'd never know It! Premium taste, texture and performance.
Ingredients
Corn Grits, Corn Meal, White Rice Flour, Brown Rice Flour, Tapioca Flour, Baking Powder, Potato Starch, Salt, Xanthan Gum.
Directions
Cup4cup Cornbread Mix. Ingredients: 1 pouch Cup4Cup Cornbread Mix, 2/3 cup light brown sugar, 1-1/4 cups buttermilk, 2 large eggs, 1/2 cup unsalted butter (melted). Yields one 9 inch x 9 inch pan or one 10.25 inch cast iron skillet or 12 muffins. Instructions: Prep: Preheat oven to 375 degrees F; if using cast iron pan, place pan in oven. Mix: In a large bowl, whisk eggs, buttermilk, and brown sugar until combined. Whisk in melted butter, then add cup4cup cornbread mix and mix until smooth. If using cast iron skillet, add 2 tablespoons of butter or oil to coat pan before adding mixture, then pour mixture into pan. If using muffin pan, line with paper liners, spray with cooking spray, and portion using a 2 ounce scoop. Cook: Place cooking vessel in oven, and bake for 20-25 minutes. Cast iron pan and muffins will cook slightly faster than 9 inch x 9 inch pan.
Ideas to try: Jalapeno cheddar cornbread: 3 seeded, diced jalapenos (leave the seeds in if you want it more spicy), 1 cup grated cheddar cheese. Fold into prepared batter. Add 5-10 minutes of cooking time. Fresh corn inclusion: 1-1/2 cup corn kernels (2 ears). Fold into prepared batter. Add 5-10 minutes of cooking time. Honey butter topping: 2/3 cup room temperature butter, 1/3 cup honey, 1 teaspoon salt. Whisk to combine. Spread onto cooled cornbread.
Store in a cool and dry place.
Warnings
Manufactured in a facility that also processes milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 22g7%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 2g
Details
But you'd never know it. Developed by chefs for every kitchen. Giving up gluten doesn't mean giving up the foods you've always loved. - Chef Thomas Keller. Developed by chefs at Thomas Keller's acclaimed restaurant, The French Laundry, our baking mixes allow you to easily make your favorite foods from cornbread to pancakes, brownies, pies, cakes and pizza gluten free. Our baking mixes are made with our Cup4Cup gluten free flours, giving them the same great taste, texture and performance you expect from traditional flour. Gluten free, but you'd never know It! Premium taste, texture and performance.
Ingredients
Corn Grits, Corn Meal, White Rice Flour, Brown Rice Flour, Tapioca Flour, Baking Powder, Potato Starch, Salt, Xanthan Gum.
Directions
Cup4cup Cornbread Mix. Ingredients: 1 pouch Cup4Cup Cornbread Mix, 2/3 cup light brown sugar, 1-1/4 cups buttermilk, 2 large eggs, 1/2 cup unsalted butter (melted). Yields one 9 inch x 9 inch pan or one 10.25 inch cast iron skillet or 12 muffins. Instructions: Prep: Preheat oven to 375 degrees F; if using cast iron pan, place pan in oven. Mix: In a large bowl, whisk eggs, buttermilk, and brown sugar until combined. Whisk in melted butter, then add cup4cup cornbread mix and mix until smooth. If using cast iron skillet, add 2 tablespoons of butter or oil to coat pan before adding mixture, then pour mixture into pan. If using muffin pan, line with paper liners, spray with cooking spray, and portion using a 2 ounce scoop. Cook: Place cooking vessel in oven, and bake for 20-25 minutes. Cast iron pan and muffins will cook slightly faster than 9 inch x 9 inch pan.
Ideas to try: Jalapeno cheddar cornbread: 3 seeded, diced jalapenos (leave the seeds in if you want it more spicy), 1 cup grated cheddar cheese. Fold into prepared batter. Add 5-10 minutes of cooking time. Fresh corn inclusion: 1-1/2 cup corn kernels (2 ears). Fold into prepared batter. Add 5-10 minutes of cooking time. Honey butter topping: 2/3 cup room temperature butter, 1/3 cup honey, 1 teaspoon salt. Whisk to combine. Spread onto cooled cornbread.
Store in a cool and dry place.
Warnings
Manufactured in a facility that also processes milk.
Common questions
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