Item: Yankee Corn Bread & Muffin Mix
Size: 12 oz
Brand: Gluten-Free Pantry
Directions: : 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 tbs. 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 15-17 minutes. For Corncakes: Combine 2 eggs, 2 cups buttermilk, 1 tbs
sugar and 2 tbs oil or melted butter with 1 bag of milk. Fold in 1/2 cup frozen or
canned corn kernels. Preheat griddle or frying pan on high. Lower heat to medium.
Melt 2 tbs butter or margarine on surface. Drop batter onto cooking surface in large
spoonfuls. When tops of cakes begin on puff, flip and cook another 2-3 minutes. Serve
hot with maple syrup and butter; salsa and grated cheese; or eat as is. Yield 16
Ingredients: Corn Meal, White Rice Flour, Baking Powder (Corn), Salt.
Additional details: Warnings/Caution: May contain traces of soy.
UPC 12: 737880961052
Number of scans:
Last modified: Wednesday, 14-Jan-2009 6:33 PM ET
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