Voted #1 Cornbread Mix by gluten free consumers!
Certified gluten-free (GFCO) & Certified Free From (CFF) the Big 8 Food Allergens: NO wheat, milk, eggs, peanuts, tree nuts, soy, fish, crustaceans
Non-GMO, vegan, Kosher (OU)
NO brown-rice-flour
13-oz can makes an 8 x 8 pan of perfection
 
Non-GMO Ingredients: Organic Cornmeal, Modified Tapioca Starch, Sugar, Potato Starch, Corn Starch, White Rice Flour, Corn Flour, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, non-gmo corn starch, monocalcium phosphate), Golden Flax Meal, Xanthan Gum, Sea Salt, Sodium Bicarbonate.
 
Ingredients to add:
3 Tbs. butter or vegan butter for cornbread pan (not necessary for muffins)
1 cup sour cream or plain yogurt (dairy or non-dairy)
¾ cup milk of choice
1 egg or substitute
add 1/4 cup sugar if you like sweeter cornbread (totally optional)
Instructions:
Preheat oven to 400°F.
If baking cornbread, place butter in 8×8 baking pan or cast iron skillet and heat in oven while making mix. If making muffins, line 12 muffin cups with papers.
In large bowl, whisk together sour cream, milk and egg/substitute. Add in entire gfJules Cornbread Mix and stir with a fork until smooth.
Pour into hot pan or distribute evenly into muffin cups.
Bake 25-30 minutes for cornbread; 20 minutes for muffins, or until browning at the edges, the middle is crowned and a toothpick inserted into the center comes out clean. Cool on wire rack.
Serves 8-10