It’s fall, which means…..its chili time! And what goes great with chili, gluten-free cornbread – of course. I believe I have tried making cornbread from scratch, but it was either a complete disappointment that I blocked it out completely or it wasn’t that memorable. Well, those days are gone thanks to Glutino’s Yankee Cornbread. This easy to make cornbread mix is excellent!
It took less than 15 minutes to prepare and get the cornbread into the oven. I did bake the cornbread for the entire 25 minutes before checking on it. Next time, I’ll probably look in on it about 20 minutes. At 25 minutes, the top was golden, but a bit dark in a few spots and the edges around the pan were a dark brown. I got a bit nervous that I may have over cooked it.
Well, a little darker than golden didn’t hurt the taste at all. Moist and delicious! The cornbread held together with only a few crumbs during cutting. The top and edge pieces had a nice crunchiness about them. Absolutely no gritty texture, which is always a great thing in gluten-free products. I ate pieces both plain and with butter. I can’t wait to dip it into some chili!
The Glutino Gluten-Free Yankee Cornbread is a must try and I will definitely be making again.
Glutino’s Box Recipe:
1/4 cup sugar
1 1/3 cups buttermilk*
1 egg, lightly beaten
6 tablespoons butter, melted*Preheat oven to 425°F. Lightly grease an 8 x 8 pan. Combine mix and sugar. Add wet ingredients and mix to moisten. Pour into prepared pan and bake for 25 minutes, or until top is golden. Serve warm.