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Important Information
Safety Warning
Manufactured in a facility that also uses tree nuts and soy.
Ingredients
whole Grain Cornmeal, potato Starch, whole Grain Sorghum Flour, evaporated Cane Juice, whole Grain Corn Flour, tapioca Flour, Baking Powder(sodium Acid Pyrophosphate, sodium Bicarbonate, corn Starch, monocalcium Phosphate), sea Salt, xanthan Gum.
Directions
What You Need: 1 1/2 Cups milk (rice, soy, dairy); 1/3 Cup oil or melted butter; 2 Eggs. Baking: 1. Have all ingredients at room temperature. Preheat oven to 375 degrees F. Generously grease 9 x 9-inch gray, nonstick pan. 2. Place dry ingredients in large mixer bowl. Add 1 1/2 cups milk, 2 large eggs and 1/3 cup canola oil or melted butter. Mix on low speed with electric mixer until blended. Beat another 30 seconds with mixer on high. Bake 20 minutes or until nicely browned.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Manufactured in a facility that also uses tree nuts and soy.
Ingredients
whole Grain Cornmeal, potato Starch, whole Grain Sorghum Flour, evaporated Cane Juice, whole Grain Corn Flour, tapioca Flour, Baking Powder(sodium Acid Pyrophosphate, sodium Bicarbonate, corn Starch, monocalcium Phosphate), sea Salt, xanthan Gum.
Directions
What You Need: 1 1/2 Cups milk (rice, soy, dairy); 1/3 Cup oil or melted butter; 2 Eggs. Baking: 1. Have all ingredients at room temperature. Preheat oven to 375 degrees F. Generously grease 9 x 9-inch gray, nonstick pan. 2. Place dry ingredients in large mixer bowl. Add 1 1/2 cups milk, 2 large eggs and 1/3 cup canola oil or melted butter. Mix on low speed with electric mixer until blended. Beat another 30 seconds with mixer on high. Bake 20 minutes or until nicely browned.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Product Description
Moist and light. Easy to prepare. Wheat free. Gluten free. Dairy free. All natural product. You can see our quality. Stone ground whole grain cornmeal and sorghum impart an unmatched flavor and texture from another era to our Gluten Free Cornbread Mix. After easy preparation, you will bake perfectly moist and light cornbread. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if product is gluten free.
Product Details
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Customer Reviews
Most Helpful Customer Reviews
25 of 25 people found the following review helpful
By Fla gal
Amazon Verified Purchase
I had been trying to make GF cornbread from scratch with limited success. Now I don't have to! Tried this for the first time and it is excellent. Only had to use 1/3 of the bag for 6 muffins so, at $2.50 per bag, it's not at all expensive. Now I can make casaroles with cornbread topping, etc. I also am not fond of the Bob's mixes with the bean flour (taste really funny and beany) but this one is a keeper.
22 of 24 people found the following review helpful
By Chaos Herder
Cornbread is something that people think they're not fond of until they have a really, really good one. I made a really, really good cornbread... and then figured out I couldn't eat it.
When I went about preparing this, I modified it to be more similar to my own... and I have to admit it is pretty fantastic. My teenage "real-food" kids ate more of it than I did... They love the texture.
My cornbread is on the moist and sweet side. It can all be done in a mixing bowl and greased pan of course, but I like a rustic cornbread in a cast iron skillet, and the a warm skillet helps to shorten the baking time. This is how I prepared it:
Preheat oven to 375.
Melt a stick of butter in a cast-iron skillet on low- just until melted and turn it off.
The next steps move quickly to keep the pan warm but prevent the pan from cooking the ingredients before you get them incorporated... Not as hard as it sounds. Just have it all ready to go. =)
sprinkle 1/2tsp baking soda over 1-1/2 cups buttermilk and do not mix
Whisk into the pan in this order:
1/2 c sugar
3 eggs, one at a time, whisking well after each
At this point, using the rule of thirds, add a third of the bag of mix, then whisk the soda into the buttermilk and add a third, then another third of the mix, the buttermilk, mixing well after each until all is added and well blended and consistent in texture. I usually scrape the mix off the sides of the pan back into the center for better visual appearance... and then place on the center rack in the oven.
Bake until the top is brown...not just golden... Be brave. =) It took about 40 minutes. If you don't bake it until it's medium brown, too much moisture will remain, and it will be more like a cornbread pudding... which is okay... Just tell them you meant to do that. =)
When I went about preparing this, I modified it to be more similar to my own... and I have to admit it is pretty fantastic. My teenage "real-food" kids ate more of it than I did... They love the texture.
My cornbread is on the moist and sweet side. It can all be done in a mixing bowl and greased pan of course, but I like a rustic cornbread in a cast iron skillet, and the a warm skillet helps to shorten the baking time. This is how I prepared it:
Preheat oven to 375.
Melt a stick of butter in a cast-iron skillet on low- just until melted and turn it off.
The next steps move quickly to keep the pan warm but prevent the pan from cooking the ingredients before you get them incorporated... Not as hard as it sounds. Just have it all ready to go. =)
sprinkle 1/2tsp baking soda over 1-1/2 cups buttermilk and do not mix
Whisk into the pan in this order:
1/2 c sugar
3 eggs, one at a time, whisking well after each
At this point, using the rule of thirds, add a third of the bag of mix, then whisk the soda into the buttermilk and add a third, then another third of the mix, the buttermilk, mixing well after each until all is added and well blended and consistent in texture. I usually scrape the mix off the sides of the pan back into the center for better visual appearance... and then place on the center rack in the oven.
Bake until the top is brown...not just golden... Be brave. =) It took about 40 minutes. If you don't bake it until it's medium brown, too much moisture will remain, and it will be more like a cornbread pudding... which is okay... Just tell them you meant to do that. =)
10 of 10 people found the following review helpful
By Julie S.
Amazon Verified Purchase
I was excited to try the pre-made cornbread mix. However, when I made it using the recipe on the back of the packaging, there seemed to be WAY too little liquid. I could barely get them into the muffin pan, and then they just held their shape (didn't spread into the pan). It seemed to have a decent taste, aside from being dry. So I tried it again using a different recipe, and substituting the mix for the flour in the other recipe. That didn't work perfectly either. I have had much better results just doing it with a recipe and cornmeal.
Most Recent Customer Reviews
5.0 out of 5 stars
Good . . . after some modification
The 1st time I made it the bread was super dense and no one ate it. The entire loaf went into the trash. Read more
Published 7 days ago by J. Riojas
5.0 out of 5 stars
Bob's Red Mill Gluten-Free Cornbread Mix
My husband and I are both allergic to gluten and would sorely miss cornbread without this item. We have had no adverse affects from this product, despite having had a reaction to... Read more
Published 9 days ago by Mrs.Pritchett
5.0 out of 5 stars
Best Cornbread Ever!
I love the taste, texture and color. Comes out moist every time. Easy to bake. Beats all other mixes hands down.
Published 22 days ago by EC
5.0 out of 5 stars
Gluten-Free Cornbread!
I was delighted to find this on Amazon. I had bought this identical product locally. It must be very popular because it has become harder to find. Read more
Published 26 days ago by Katie
2.0 out of 5 stars
damaged manufacturer bag in package
second day in a row got a pack of bobs red mill with damaged bag in the pack of 4.called amazon customer service and they wanted to send me a new pack of 4 for each and I said how... Read more
Published 1 month ago by the Commish!!!
5.0 out of 5 stars
Pretty great
Just tried this for the first time today. I was surprised by a few of the poor reviews that made comments such as "People who like this product have obviously never had good... Read more
Published 2 months ago by Kristin
5.0 out of 5 stars
Very good
This was a welcome addition to our gluten free pantry. Simple to make and making muffins, etc was simple. I would highly recommend it
Published 2 months ago by dodegaard
4.0 out of 5 stars
Gluten allergic :(
I gave this product 4 stars because I LOVE it, but I must say that it is not a very good "cornbread", although it is an amazing bisquit. Read more
Published 2 months ago by Cortney M. Clark
5.0 out of 5 stars
Gluten-Free Cornbread Mix
Bob's Red Mill Gluten-Free Cornbread Mix makes the best cornbread that I have ever eaten. My husband is on a gluten-free diet, and we are thankful to find a gluten-free cornmeal... Read more
Published 2 months ago by Phyllis Edwards
4.0 out of 5 stars
Next best thing to homemade
A sweet, medium density cornbread with a good grit. This is in the style of a traditional southern cornbread; it is not the fluffy, cake-type variety associated with Jiffy. Read more
Published 2 months ago by Resmai
