Product Review: Bob’s Red Mill Cornbread Mix

I am a big fan of Bob’s Red Mill Natural Foods. I have celiac disease, which means I am unable to digest the gluten found in wheat, barley, and rye. Bob’s Red Mill provides natural foods made to taste great and to accommodate a wide number of dietary restrictions. I regularly use Bob’s Red Mill gluten-free flours and love their gluten-free oats. I use many of their other products, as well, when needed.

The other day, I tried Bob’s Red Mill Cornbread Mix. Corn is allowed on a gluten-free-diet, but standard cornbread mixes generally contain wheat flour. I wanted ease of preparation, a guarantee of a wheat and gluten-free product, and a cake-like flavor and texture similar to the Jiffy mixes used in my pre-celiac days. I bought a 20 oz. bag, normally selling at Kroger for $3.89 , for $2.99.

Preparation could not have been easier. According to package directions, all the mix is poured into a bowl, followed by room temperature ingredients: milk (rice or soy milk can be substituted for dairy intolerant users), 1/3 cup of oil or melted butter (I used butter), and 2 eggs. The ingredients are mixed together, poured into a 9X9 inch non-stick pan, and baked in a 375 degree oven for 20 minutes or until nicely browned.

I was very pleased with the end result. As promised on the package, the cornbread was moist and light. I received what I was looking for, but I do not think I will use the mix again.

This cornbread mix contains whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, and xanthan gum.

The ingredients are high quality, but there’s a lot of them. I make a homemade southern recipe almost as easily with pure cornmeal, baking powder, salt, eggs, buttermilk, and vegetable oil or bacon drippings (recipe below).

The homemade version seems healthier and more economical to me. I spent $2.99 for 1 pan of cornbread when I could have added a few ingredients to pure cornmeal for much less money and had as good a product. In the south, where I live, cornbread is not made with flour anyway!

It is all a matter of personal choice. I prefer to avoid so many flours in the mix and keep things simple. I also like saving money. When I bought the 20 oz. bag, I didn’t realize that it all would go into one pan.

I give Bob’s Red Mill 5 stars for their quality products. I give their gluten-free Cornmeal Mix 3 stars because it is just is not necessary! You won’t be disappointed if you use the mix, but why spend more than you have to? I suggest using the recipe below and using the money saved for one of Bob Red Mill’s other fine products.

Basic Southern Cornbread
Country Style
By Jane Linton (http://home.att.net/~ejlinton/cornbread.html)

2 cups gluten-free self-rising cornmeal (if using plain cornmeal, add 2 teaspoons baking powder and ½ teaspoon salt for each cup of regular meal)
2 eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted, or vegetable oil

1. Heat oven to 450 degrees. Grease a 9-inch skillet with about 2 tablespoons of shortening or oil (use bacon drippings if available). Leave oil in bottom of pan. Place pan in oven to heat.
2. Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well. I find a whisk does this nicely. Pour into a skillet. Batter will sizzle!
3. Bake at 450 degrees for 35 minutes or until golden brown. Serves 6-8.

Enjoy!