||Gluten-Free Cornbread Mix
|1 1/2 cups
||Non Fat Milk
||Non Fat Sour Cream or Yogurt
||Preheat oven to 375 F. Line 16 muffin cups with muffin liners.
||Place entire contents of cornbread mix in large bowl. Add milk, egg whites and yogurt (or sour cream). Mix until blended.
||Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are browned.
||Enjoy with favorite soup or with honey (as dessert). Makes 16 muffins.
||*You can add 1 1/2 cups of fresh blueberries for some variety.
Gluten Free Cornbread Mix|
Stone ground, whole grain cornmeal and sorghum impart an unmatched flavor and texture from another era. After easy preparation, you will bake perfectly moist and light cornbread. Specially designed for those sensitive to wheat or gluten.