Sugar, Xanthan Gum, Baking Soda, Tapioca Starch, Corn Meal, Baking Powder, Flake Salt, All Natural Gluten Free Ingredients: Corn Flour
Cornbread Directions: 1 box Hodgson Mill Gluten Free Cornbread Mix; 1 cup milk; 2 large eggs; 1/2 cup vegetable oil. Preheat oven to 375 degrees F. Grease one 8-inch square or round pan or 12 muffin cups. Pour the cornbread mix in a medium size mixing bowl and set aside. In a small mixing bowl, beat milk, eggs and oil together and pour into dry mix. Using a large spoon, beat batter until smooth. Pour batter into the prepared pan and smooth top with a spatula to evenly distribute. Bake 25-30 minutes or until top is firm and lightly golden. Cornbread Muffins: Follow the directions above. Evenly distribute the batter between the 12 muffin cups. Bake 18-22 minutes or until done. Yield: 1 cornbread or 12 cornbread muffins.
Always refer to the actual package for the most accurate information