Glutino Gluten Free Pantry Yankee Cornbread Mix, 12-Ounce Boxes (Pack of 6)
- 12 Oz box makes a delicious cornbread or muffins
- Gluten Free, Egg Free, Sugar Free, Nut Free
- Certified Kosher by MK
- Ingredients include: CORN MEAL, WHITE RICE FLOUR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, TRICALCIUM PHOSPHATE), SALT
- 6 boxes of mix per case
- Sugar-free cornbread mix made with corn meal and rice flour
- Gluten-free, wheat-free; kosher (KVH-D); contains no cholesterol or trans fat
- Diabetic-friendly; easy-to-use mix
- Non GMO Project Verified
- Ships in Certified Frustration-Free Packaging
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Rice flour, corn meal, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), baking soda, guar gum and salt.
For Cornbread You'll Need: Entire bag Yankee Cornbread and Muffin Mix; 1/4 cup sugar; 1-1/3 cups low-fat buttermilk; 1 egg lightly beaten; 6 tbsp. melted butter. Preheat oven to 425 degrees. Lightly grease an 8 x 8 inch pan. Combine mix, sugar and salt. Add wet ingredients and mix to moisten. Pour into pan and bake 25 minutes or until top is golden. Serve warm. For Muffins: Spoon batter into 12 greased muffin tins. Bake 15 to 17 minutes.
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Top Customer Reviews
The cost is compatible with most standard mixes. I make muffins with the mix and they store well in the refrigerator and can be warmed up for another day without losing its texture or flavor.
It reaheats well too. We have kept it in the refrigerator, wrapped for up to 10 days. After day 9, it started drying out, but still tasted good. We microwaved it with a wet papertowel covering the piece and it was good.
I've made it by standard recipe, as well as jalepeno. Yummy. Chop some fresh jalepeno's, a small tomato, and a bit of onion. Use 1/4 cup LESS of the milk and add a small (the teeny 'individual') can of creamed corn. yummy!
1.) Preheat oven to 425. Measure out 1T of lemon juice into a 2C measuring cup. Add rice or coconut milk until you have 1 1/3 C of liquid. Place aside for 10 minutes so that the lemon juice can react to the milk substitute (essentially a buttermilk substitute). You may see a layer of "foam" so you know that it's working, but that may not happen with all dairy substitutes.
2.) Melt 6T of organic, extra virgin coconut oil (I like the flavor and it's good for you!) into a heated cast iron skillet on low-medium low. Once it is all melted (it melts fast and you don't want the skillet to be too hot), turn off the stove. Add in 1/3 C of white sugar (you can substitute if you'd like) and whisk in 1 egg quickly. The egg may start to cook if the skillet is too hot. If so, immediately add your buttermilk substitute to cool it down. Then add half of the buttermilk substitute and half of the GF Pantry cornbread mix in. Mix well. Then, add the rest of the buttermilk substitute and rest of the mix. I like to add in 1T of molasses for flavor.
3.) Bake in oven for 25 minutes. Let cool and enjoy!
I mentioned the carb count because my son was recently diagnosed with Type I Diabetes. Until we get more used to estimating carbs in home-made foods, a mix helps us be more exact about carbs per portion. One box of this Yankee Cornbread Mix makes 12 medium-size muffins of 25.3 grams of carbs, each.
We do not have to eat gluten-free, but I've always found that a gluten free muffin always makes me feel less full, less like the muffin has congealed into a ball in my stomach. So we go gluten-free at times.
You add sugar, milk, egg and melted butter to the mix. It calls for buttermilk, but I make it with whole milk and it still tastes great. Ingredients in the mix are corn meal, white rice flour, baking powder (corn), and salt. The label states it also contains soy, but I can't find any ingredient with soy (such as soy lecithin) on the box's labeling. It could be that it is manufactured with machines that also process soy products, so, just to be safe, they mention the soy.
This is an excellent product and I highly recommend it. But it is expensive, considering that you have to add most of the recipe to the mix. You are paying for the convenience of not having to sift your own corn meal and rice flower.
Most Recent Customer Reviews
Love corn muffins & this is by far the BEST
Can't get it in most grocery stores so Thsnks for making it available 😊
I was thrilled to have found this at a far-off Health food market. I could never locate it in a store near me - many carry the brand, but not this item. Read morePublished 21 months ago by jellybean
The best cornbread mix I've ever used. Not just gluten free- but any cornbread mix. The only problem is the price. Otherwise we love this stuff!Published on September 3, 2014 by Bruce
Good but it doesnt taste exactly like regular cornbread. There is a density to it and not in a good way.Published on July 10, 2014 by I Love Coffee
awesome texture for even the gluten eating eaters in the household. Has a doughy and creamy texture to it. Don't let the grittiness of the batter fool you. Read morePublished on July 9, 2014 by Rox
This is our favorite Gluten Free Cornbread and it is a staple for the pantry. It adapts well. The recipe calls for buttermilk, but I have used sour cream, mixed up buttermilk... Read morePublished on April 8, 2014 by Susan C. Parks