Wednesday, December 2, 2015

Williams-Sonoma Gluten-Free Honey Corn Bread Mix

This year, we spent Thanksgiving with our family in our hometown of Pittsburgh.  My aunt bought a Williams-Sonoma Gluten-Free Corn Bread Mix to make muffins for my daughters, who are not huge fans of stuffing.

The mix, which is certified gluten free by the Celiac Support Association, contains degermed white cornmeal, brown rice flour, tapioca starch, sugar, potato starch, baking powder, salt, and light amber honey.  It has an allergen warning that it contains eggs and milk, and is prepared and packaged using machines that may come in contact with soy.  The mix itself does not appear to contain eggs or milk, but the directions call for the addition of 10 tablespoons of unsalted butter, 1 cup of milk, and two eggs.

Instead of making a pan of cornbread, I suggested that my aunt make cornbread muffins, because we could make them ahead of time and freeze them.  She greased her muffin pan with butter, and cooked the 12 muffins she made for 20 minutes in a 400 degree oven.  Update - check your muffins after they have cooked 14 minutes.

I have tried a lot of gluten free cornbread mixes since my celiac diagnosis, but the Williams-Sonoma mix is by far the best.  It is a sweeter cornbread, like the mixes from Trader Joe's and Aldi's, but maybe just a little less sweet, and has such a delicious taste from the package of honey that is included with the mix.  It has a far superior texture to the Bob's Red Mill cornbread I used for many years in my cornbread stuffing, so we decided to add it to the recipe this year, and it was the best it has ever been.

My whole family loved the cornbread muffins, so I ordered a set of two boxes on Williams' Sonoma's website here.  A while back, I signed up for email updates from Williams-Sonoma, so I pretty regularly receive offers for free shipping and/or 20% off one item.  This mix should also be available locally in their stores in Winter Park and the Mall at Millenia.

December 8, 2015 Update

I made cornbread muffins to go with the Creamy Parmesan White Bean Soup I am making for dinner.  I cooked them for 18 minutes in a 400 degree oven, but next time, I will check them at 14 minutes.  They taste great, but I think they would have been even better if I had cooked them a little less.

Williams-Sonoma used to carry their honey corn bread mix year-round, but it has become a seasonal item, available in the fall.  You can order it online here.

What is your favorite gluten free cornbread mix?


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