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Stonewall Kitchen Savory Cornbread Mix Gluten Free - 16 Oz
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Ingredients
|
Serving Size: 0.11dry mix Servings Per Container: about 9 |
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| Calories | Amount Per Serving
180 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 0g | 0% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 360mg | 15% |
| Total Carbohydrate | Amount Per serving 42g | 14% |
| Dietary Fiber | Amount Per serving 1g | 4% |
| Sugars | Amount Per serving 15g | |
| Protein | Amount Per serving 2g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 2% | |
| Iron | 2% | |
Degerminated Yellow Cornmeal, Cane Sugar, Rice Flour, Potato Starch, Cornstarch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum, Soy Flour.
Details
Cornbread Mix
Quality. Cafe baking. Home-baked goodness. Gluten free. We took out the gluten but kept the same delicious cornmeal taste and moist, crumbly texture of our traditional cornbread mix. Serve it with soup, chili or have a slice with breakfast or lunch. It goes great with everything. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. Stonewallkitchen.com. Certified gluten-free. Made in USA.
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Product Attributes
Gluten Free
Warning
Contains: Contains: soy.
Directions
Cooking Instructions: From your pantry you will need: 1/3 cup oil; 1 large egg; 1 cup milk. Directions for Bread: Preheat oven to 400 degrees F. Grease, spray, or line with parchment paper an 8-inch square pan. Empty mix into a medium bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 20-22 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a rack for 3 minutes before removing from pan. Serve warm. Makes one 8-inch square pan.
About the Producer
Stonewall Kitchen
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