 |
Roll Over Image to Magnify& Click to Zoom |
Why Set & Save?
Just click "Add to Set & Save" when placing items in your cart.
 |
 |
|
 |
1 box Hodgson Mill Gluten Free Cornbread Mix • 1 Cup milk • 2 Large eggs • 1/2 cup vegetable oil
Preheat oven to 375% F
Grease one 8-inch square or round pan or 12 muffin cups
Pour the cornbread mix in a medium size mixing bowl and set aside.
In a small mixing bowl, beat milk, egg and oil together and pour into dry mix.
Using a large spoon, beat batter until smooth. Pour batter into the prepared pan and smooth top with a spatula to evenly distribute. Bake 25-30 minutes or until top is firm and lightly golden.
Cornbread muffins: Follow the directions above. Evenly distribute the batter between the 12 muffin cups. Bake 18-22 minutes or until done.
| Amount Per Serving | % Daily Value | |
| Calories | 100 | |
| Calories from Fat | 0 | |
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 300 mg | 12% |
| Total Carbohydrate | 25 g | 8% |
| Dietary Fiber less than | 1 g | 3% |
| Soluble Fiber | 0 g | |
| Insoluble Fiber less than | 1 g | |
| Sugars | 4 g | |
| Protein | 1 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 0 | 0% |
