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  Jules Gluten Free Cornbread Mix
Jules Gluten Free Cornbread Mix


 
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Our Price: $9.95

Product Code: MIX-CORNBRD

  
Description
 
It’s here! Quick and easy, Jules Gluten Free Cornbread Mix is one of those mixes that you must have your pantry. To have on hand when your meal just needs that quick and easy side dish. Our Cornbread Mix has a 6-month shelf life, so you can grab a bunch, and keep ‘em on hand. In a pan, as muffins...everyone will love, and no one will suspect it's gluten free, the cornbread that we're sure will become your favorite.


Average Customer Review: 4.5 of 5 | Total Reviews: 15 Write a review.

  0 of 0 people found the following review helpful:
 
Sweeten February 16, 2014
Reviewer: Rebecca Leigh from Salem, OR United States  
The batter is a bit thick so I added more milk. Also, it has a strong baking powder/baking soda taste so I added 4 tbsp. of sugar, which made a difference. Other than that it baked up nicely, but the recipe on the cornmeal box works well with your GF flour, so I'll go with that.

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  0 of 0 people found the following review helpful:
 
Black Cherry Yogurt Cornbread February 12, 2014
Reviewer: Suzanne Hutchinson from Ozawkie, KS United States  
I love your cornbread! The first time I used it, I didn't have sour cream or plain yogurt, so I substituted two containers of black cherry Greek yogurt. It was wonderful, and my gluten-eating guests loved it. Now I make sure I always have a couple containers of black cherry Greek yogurt in the frig just in case we have unexpected guests. I bake it in my 9" deep dish pie baker, and it cuts into 8 just perfect size slices. Great for breakfast the next morning also.

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  1 of 1 people found the following review helpful:
 
My Favorite--Better Than Traditional Cornbread January 11, 2014
Reviewer: Nana J from Rayne, LA United States  
This is the best cornbread I've ever eaten, and my husband who can eat anything loves it too.  I bake it in my old well seasoned iron skillet.  For leftovers, which never go to waste, I reheat a couple of slices in the iron skillet, putting into the oven as soon as I turn it on, letting it warm as the oven heats--so much better tasting than warmed in the microwave.  Soon it starts to smell like fresh baked cornbread and is crunchy on the outside, but stays moist and tender on the inside.

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  0 of 0 people found the following review helpful:
 
Makes fantastic muffins! January 3, 2014
Reviewer: Gregory Wright from New York, NY United States  
These were a huge hit at Thanksgiving! I made them into muffins and everyone raved about them. I'm always concerned about introducing gluten-free (and vegan) items to those who don't regularly eat that way, as it is different from what they're used to. But this mix and recipe were fantastic. Everyone really enjoyed them (even after reheating). I wrote about it on my blog as well: http://blog.gregoryjwright.com/corn-bread-muffins-vegan-gluten-free/

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  0 of 0 people found the following review helpful:
 
Are you kidding! November 7, 2013
Reviewer: Bernice Foster from Rio Linda, CA United States  
Jules, this is the best cornbread ever!  I made mine the old fashioned way, as your directions said. I used a square cast iron skillet, melted the butter, then poured the batter into it. The edges are crispy, the texture is fluffy, the taste is heaven! Nary a crumb stuck to my seasoned pan. I'm in serious cornbread love here.

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