Baking Instructions

You will need:

• 1 Box Firenza Gluten Free Corn Bread Mix
• For Bread: 3/4 Cup Milk  •  3 Eggs  •  1/2 Cup Oil
• For Muffins: 1 Cup Milk  •  2 Eggs  •  1/2 Cup Oil

1. Preheat oven to 325° F. While oven is preheating, grease 8” x 8” baking pan.
2. Stir 3/4 cup milk, 3 eggs and 1/2 cup oil together in a large bowl until batter is well blended – about 1 minute.
3. Empty batter into greased baking pan.
4. Bake 28–32 minutes. Remove from oven. Let bread cool before slicing and serving.

For Corn Muffins

1. Preheat oven to 350° F. While oven is preheating, grease muffin pan (standard 12 cup muffin pan).
2. Add to mix 1 cup milk, 2 eggs, 1/2 cup oil and stir together in a large bowl. Stir until well blended.
3. Spoon batter in 12 standard muffin cups, about 2/3 full.
4. Bake 19–24 minutes. Remove from oven. Let muffins cool before removing from pan and serving.

High Altitude: May need an additional 3–5 minutes baking time.

Ingredients

Sugar, corn meal, specialty flour (rice flour, potato starch, rice starch), corn powder, leavening (sodium bicarbonate, sodium acid pyrophosphate, corn starch, monocalcium phosphate), salt, xanthan gum.

Serving Suggestions

Enjoy these gluten free sweet corn pancakes with your favorite syrup. Wonderful treat for breakfast or as a side dish!

• You will need: 1 1⁄4 cups (10 oz.) milk, 2 eggs and  1⁄4 cup (2 oz.) oil.
• Mix all ingredients together to form a batter.
• Heat lightly greased griddle to 375°F. Pour about 1⁄4 cup pancake batter per pancake onto griddle.
• Cook pancakes about 1-11⁄2 minutes per side or until golden brown, turning only once.(Small bubbles in center of pancake will begin to pop when ready to turn.)

Serving suggestion: Add fresh or thawed frozen blueberries to the batter.