Friday, April 15, 2011

Mixes from the Heartland Gluten Free Corn Bread Review

I had been busy running around town trying to get errands run before the stormy weather moved in.  I stopped at the grocery story and picked up a small honey ham and a cabbage for supper. On the way home I started thinking about my meal and I started craving corn bread. My gluten free corn bread is the best, it is very southern with very little sugar.

After I got home and began to cook supper I was going through the pantry to find the ingredients for my corn bread and I noticed my Mixes from the Heartland goody box. I thought, "I think I have a corn bread mix in there." So I started digging and I DID! So I used the mix but I only used two eggs and a large dip of mayonnaise.

If you like slightly sweet what I call Yankee corn bread you would love this bread.

Here is more info:

Product Description

Gluten Free Corn Bread Mix is cholesterol free and very moist. You can add 1/4 of a cup green chilies, salsa, or 1/2 cup of shredded cheese for a variety of corn breads. Separate eggs for a lighter bread.
View Nutrition Fact Sheet


Cornmeal (Non GMO), brown and white rice flour (organic), shortening powder (partially hydrogenated soybean oil, corn syrup solids, sodium casein ate, mono and diglycerides and sodium silicoaluminate (anti cooking agent containing milk), powdered whey (whey, skim milk and buttermilk solids), sugar, non aluminum baking powder, baking soda, xanthan gum, and tapioca starch.


Preheat oven to 400°. Separate 4 eggs. Beat egg yolks and egg whites separately. Blend egg whites, 1/2 cup vegetable oil, 1/2 cup milk into egg yolks. Add dry mix, folding until moistened.  Bake in greased 9 x 9 pan for 20 minutes.

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