Cup4Cup Gluten Free Cornbread Mix

0.88 lb

$7.26 each($0.51 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Thomas Kellers Cup4Cup proudly introduces premium gluten free Cornbread Mix, developed by chefs for every kitchen. Made with only non-GMO corn, Cup4Cups gluten free Cornbread Mix has the perfect combination of naturally sweet corn, the ideal cornmeal texture and delicious crust caramelization. Whether you add fresh corn, jalapenos and cheddar cheese, or just dress up a plain recipe with our salted honey butter, each batch will be moist, rich and delicious. Our easy-to-make recipes include directions for use in cast iron pans, muffin tins or cake pans, and each results in authentic cornbread you won't won't wont believe is gluten free.

Makes enough for one 9x9 pan, one 10.25 cast iron skillet or 12 muffins.
Non-GMO Project Verified
Gluten-Free
Dairy-Free

Highlights

Nutrition Facts
about 14 servings per container
Serving Size
3.00 tbsp mix
- Amount Per Serving
  Calories
  100
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  230mg
  10%
- Potassium
  40mg
  0%
- Calcium
  10mg
  0%
- Iron
  0.4mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Corn Grits, Corn Meal, Cornstarch, White Rice Flour, Brown Rice Flour, Tapioca Flour, Baking Powder, Potato Starch, Salt, Xanthan Gum.
Allergens and safety warnings
Manufactured in a facility that also processes milk.
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.