Ingredients: white rice flour, fine yellow cornmeal, organic cane sugar, aluminum-free baking powder, xanthan gum, salt. May contain Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Made with Bioengineered Ingredient(s).

You will need to add:

2 large eggs

1 cup milk

1/4 cup BD Provisions Jalapeno Olive Oil (or oil of your choice)

Instructions:

Preheat oven to 400.

Generously grease a 10" cast iron skillet*, 8x8" square baking pan, or muffin pan (recipe yields 12 muffins. Mix together contents of baking mix in a large mixing bowl.

In a separate bowl, combine 2 eggs, 1 cup milk, and 1/4 cup BD jalapeno olive oil (or oil of your choice).

Add wet ingredients to dry. Stir just until moistened. Allow batter to rest for 5-10 minutes.

Pour batter into prepared pan (if making muffins, fill each cup 2/3 full).

Bake for 15 minutes (muffins) to 20 minutes (bread) until lightly browned and a toothpick inserted into the center comes out clean.

Serve warm and buttered alongside BD Provisions Vegan Crock Pot Chili, or as an accompaniment to your favorite meal.

*Our favorite method of baking corn bread utilizes a 10" cast iron skillet, as follows: Add 1 Tb. butter to skillet and place in hot oven for 2-3 minutes, until butter is melted. Remove pan from oven and swirl butter to coat bottom and sides. Add batter to skillet while the skillet is still hot.

Yields 12 muffins