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King Arthur

King Arthur Gluten Free Cornbread Mix

Our Recipe for Gluten-Free Cornbread: You'll need: 1/4 cup (4 tablespoons) melted butter or vegetable oil; 2 large eggs; 1-1/4 cups milk. Bakes 8 inches pan cornbread or 12 muffins. To make non-dairy: use vegetable oil & rice, soy, or almond milk. 1. Preheat oven to 425 degrees F. 2. Grease an 8 inches square, 9 inches round pan, or 12 muffin cups. 3. Whisk together butter, eggs, and milk. Add mix, stirring until combined. 4. Pour batter into prepared pan and let rest for 10 minutes. 5. Bake for 20-25 minutes (13-15 minutes for muffins) until top is golden, edges begin to pull away from pan, and cake tester inserted in center comes out clean. Cool for 5 minutes before cutting. Serve warm. To make the best cornbread in your kitchen, we start with the best ingredients. Convenient and quick, our mix bakes a lightly sweet, golden cornbread to enjoy with any meal. Baker's Tip: For zesty cornbread: Stir into batter 4 oz can diced jalapenos or pimentos (drained) and 8.5 oz can (1 cup) whole kernel sweet corn (drained) and 1 cup cheddar cheese. Sprinkle 1/2 cup shredded cheese over the top.
Cornmeal, Cane Sugar, Whole Millet Flour, Whole Sorghum, Flour, Tapioca Starch, Baking Powder (baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Xanthan Gum, Vitamin And Mineral Blend [calcium Carbonate, Niacinamide (vitamin B3), Reduced Iron, Thiamin Hydrochloride (vitamin B2)].
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Produced in a GFCO-certified, gluten-free facility.