We recently tried Pamela's Products wheat-free and Gluten-free Cornbread and Muffin Mix. The packages contain directions for many different variations, and we tried two of them.

We usually make unsweetened 'Southern' cornbread in a cast iron skillet. Pamela's provides directions for Southern Skillet Cornbread, so we followed those, using three eggs and sour soymilk instead of buttermilk. The skillet cornbread was fine, but it had a strong baking powder taste and was a bit dry, even for Southern cornbread. This is where I would choose cornbread with gluten over gluten-free, but I realize that isn't an option for everyone.

 

Here's the Southern cornbread. I can't find the muffin pic. Someone probably ate it. [But, they probably looked something like this ..]

However, we also tried the recipe for Sweet Old Fashioned Cornbread (muffin variation), and that was a hit! I'm guessing the addition of 1/2 cup of sugar and 8 tablespoons of margarine had something to do with it. You also add two eggs and 1 cup water. The muffins were really rich and dense, in the best possible way. They were still moist the next day, and we split the leftover muffins in half, topped them with (more!) margarine, and broiled them for a minute.

I don't know how this mix would do with egg substitutes, as the recipes call for two or three eggs.

Ingredients: Organic Degermed Corn Meal; Brown Rice Flour; White Rice Flour; Tapioca Starch; Sweet Rice Flour; Potato Starch; Organic Degermed Corn Flour; Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch); Sea Salt; Xanthan Gum.

This is a third party review by Sarah Hatfield of No Whey Mama. For more information on this product, see the Pamela's Products website. Most of Pamela's Products, including this Gluten-Free Cornbread Mix, are available on Amazon.

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