Happy #WheatlessWednesday chickadees.
When I find a new gluten free product I am always curious so when I stumbled upon Scratch & Grain Baking Co.’s Gluten Free Cornbread Kit at Target (oh yea, I love Target), I HAD to pick it up and give it a try.
Scratch & Grain Baking Co. has a variety of mixes however not all of them are gluten free. Their cornbread mix was the only gluten free option at my local Target so that is what I picked up.
First things first the packaging is adorable, easy to read and easy to follow. Second and probably my favorite thing is the fact that it is a baking kit, which means they have measured EVERYTHING out for you in the box! The only ingredients you need to measure out is the egg (just 1), 1/3 cup of butter (in my case dairy free butter) and 1 cup of milk (for me Rice Dream).
Each ingredient is in its own little pouch, numbered and colored which corresponds to the instructions on the box. Super cute and super easy to use!
Just like any box mix, I followed the instructions, substituting my dairy free butter for butter and rice milk for regular milk.
Once all the ingredients were mixed, it was time to pour into to my trusty muffin tin! Now the batter was very wet which made me nervous but it smelled good so I was hopeful.
Time for some heat!
Now here is where things changed. I had my oven nicely preheated to 375 as per instructions for my dark muffin pan. According to the baking directions, the muffins should have taken 12-15 minutes. I set my timer for 13 minutes and patiently waited.
After 13 minutes, the muffins were definitely not ready so I put them in for another 3. (Yes 1 minute over the recommended time for muffins). I checked on them again once the timer went off and they looked done. When I put my knife in the muffin to see if they were in fact done…
yea…not wonderful. Not only were they not done, the batter didn’t taste that great. So I decided they needed to go back in the oven because half baked corn muffins are not very tasty.
Another 4 minutes later…
you can see the hole from the knife lol
dark golden brown
and they were a dark golden brown and the knife came out clean. I let them cool and tried one.
In my opinion they were just ok. Not the best corn muffin I have ever made but not the worst either. They were sweet and they were moist but I felt something was off. I don’t know if it was because I used dairy free butter instead canola oil (which is what was suggested on the box) but they just weren’t the best corn muffins. This is the first time using dairy free butter hasn’t worked in a recipe for me but then again it could have been something else but I’m not sure.
That being said, the baking kit is a wonderful idea and it was very easy to use. When I checked the Scratch & Grain website, the cornbread kit is now longer on the list of their gluten free products so there’s that. There are three gluten free products if you would like to check them out here.