The kids' holy week break from school have started yesterday. They get bored pretty easy so finding things for them to do is crucial for me so that we will have a nice break. My son asked me if we could do something in the kitchen yesterday so I immediately dug in the Glutino box to see what we can bake from the Glutino goodies that they sent me this month. Since I made them a chicken soup the other day, I thought of making the cornbread mix.
Here's what inside the Glutino box this month. The baking mixes includes the chocolate cake, brownies, cornbread, and pizza crust. They also included a box of crackers, pretzels, and lemon wafer bites.
- Entire bag of gluten free Yankee cornbread mix
- 1 1/3 low fat butter milk
- 1 egg, lightly beaten
- 6 tbsp melted butter
- Preheat oven to 425. Lightly grease an 8x8 inch pan, I used my muffin mix on this step.
- Combine mix and sugar.
- Add wet ingredients and mix to moisten.
- Pour it into the pan or in the muffin cups and bake for 25 minutes or until the top is brown.
Whenever my daughter is sick, the only thing she would eat is some type of soup that's why I decoded to make her some chicken soup.
I also made a chowder for me and my husband. I had some leftover Korean BBQ ribs in the refrigerator so I chopped them in small pieces and added it in the chowder. Asparagus is in season so it is cheap so I stack on them while they are on sale. We all love asparagus so I add it whatever dish I am making for us. They even enjoyed it just plain steamed or grilled.
The next time I get this cornbread mix, I will make the cheese spinach puffs.
Disclosure: The owner of this blog was NOT financially compensated to write this review. I was provided with the product/s mentioned to help me facilitate this review but opinions are my own.