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Ahorsesoul

Big Bob's Cornbread Mix Review

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We love corn bread. Jiffy mix use to be my favorite but now I've switched to Gluten Free Pantry.

Since I have not found the GFP brand of cornbread for months I thought I'd try Big Bob's. I made it according to directions adding some corn, onions and bacon as I did with my other cornbreads.

ICK ICK ICK. I made the whole package, we ate less than one piece and tossed the rest.

It was doughy, had a sour taste and was just not good enough to eat. I'm spoiled, I want it to

taste like it's not gluten free.

OOPS--Meant Bob's Red Mill not Big Bob's

Edited by Ahorsesoul

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I'm spoiled, I want it to taste like it's not gluten free.

Unfortunately, there aren't many gluten-free bread-like products out there that are going to 'taste gluten free'. Trust me on this. ;)

By the way, GFP does make a mix, it's called "Yankee cornbread". Check Amazon.

PS, I actually love Bob's red mill cornbread, for me it comes out like a springy cake. You may want to try it again and not add the bacon and onions, and make sure it's cooked all the way through.

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maybe your package was expired? just a thought

i have made it once and LOVED it. we took it over to dinner with another couple and we almost finished the whole pan in an hour. LOVED LOVED LOVED it. for me it turned out moist but not doughy and very springy. no butter required. i ate it like it was cake. weird thing is i havent liked any other bob's red mill mix but that one is one of my favorite mixes since gluten-free eating

sorry it didnt turn out well for you

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We didn't care for it at all. Not because it was bad, but it's a Northern recipe--too sweet and cakey!

Cornbread is about the easiest thing in the world to make. Do you want my recipe? It's a Southern type, meaning it's savory and crumbly with a crisp and crunchy crust. There is mostly cornmeal and only a little gluten-free flour.

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I've used the Gluten Free Pantry brand also and like the OP, I've not found it in local stores lately (I really don't want to buy a box of six on-line). I found a package of Pamela's and like that better than I did the Gluten Free Pantry type. I did make one of the package variations that didn't use sugar and replaced the water with buttermilk.

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My cornbread's always been gluten free and is SO easy to make!!

I put a few tablespoons of oil in my small cast iron skillet that's only used for cornbread and put in the oven while it preheats to 400

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I've actually used Bob's cornbread mix countless times, it ALWAYS turns out perfect. I have to think either you had an expired mix or bacon and onions is a bad addition for the mix, it is a very sweet mix. I've actually found that it works best with the dairy free version, oddly. And it improves with time, it's always better the second day, when wrapped tightly.

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You aren't alone....I've tried Bob's Red Mill cornbread twice, and both times I thought it was way too dense for my taste. It's good for stuffing though after it's dried out a bit. I now use the recipe from Annelise Roberts cookbook, Baking Classics, and it turns out light and fluffy. The above recipe sounds even easier though, I'll have to give that one a shot!

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We didn't care for it at all. Not because it was bad, but it's a Northern recipe--too sweet and cakey!

Cornbread is about the easiest thing in the world to make. Do you want my recipe? It's a Southern type, meaning it's savory and crumbly with a crisp and crunchy crust. There is mostly cornmeal and only a little gluten-free flour.

I would like this! thanks

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We didn't care for it at all. Not because it was bad, but it's a Northern recipe--too sweet and cakey!

Cornbread is about the easiest thing in the world to make. Do you want my recipe? It's a Southern type, meaning it's savory and crumbly with a crisp and crunchy crust. There is mostly cornmeal and only a little gluten-free flour.

I love your recipe. tfs

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Thanks luvs2eat for sharing your recipe. I've printed in and will try it

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We love corn bread. Jiffy mix use to be my favorite but now I've switched to Gluten Free Pantry.

Since I have not found the GFP brand of cornbread for months I thought I'd try Big Bob's. I made it according to directions adding some corn, onions and bacon as I did with my other cornbreads.

ICK ICK ICK. I made the whole package, we ate less than one piece and tossed the rest.

It was doughy, had a sour taste and was just not good enough to eat. I'm spoiled, I want it to

taste like it's not gluten free.

OOPS--Meant Bob's Red Mill not Big Bob's

I agree...Bob's Red Mill Cornbread Mix is awful...It has a weird taste and I found it dense and heavy as well....

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I say this with much love: The mix up with the name of Bob's Red Mill with "Big Bob's" completely cracked me up. I think I'm forever going to think of that when seeing Bob's Red Mill products in the store. Tee-hee

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I'd hit enter before it dawned on me what I'd written. I'd just printed off a recipe for Big Bob's White Barbecue Sauce so I had Big Bob on my mind (sounds like a song!).

I you like horseradish you might want to try this recipe for the white barbecue sauce:

http://www.foodandwine.com/recipes/white-bbq-sauce

Update:

Beside it's probably a good thing I didn't put Bobs Red Mill since they are one of this sites sponsors!

Edited by Ahorsesoul

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Since, according to my family, I'm a yankee now ... having lived in the north for a number of years... I LOVED Bob's Red Mill cornbread with spicy blackbean soup, white chili, and regular chili. It was so delicious! But, had I been expecting the cornbread I grew up with in the South (notice that's with a capital letter :) I would have thought it tasted too much like a dessert.

The cornbread I grew up with is similar to the recipe posted by lovs2eat EXCEPT DELETE the sugar. I do cook that type about once a year, still, and serve with great northern beans and greens. My husband hates that combination, so I usually don't fix large amounts. Growing up, we had it with pinto beans, but I hate pinto beans, so never fix those. Also, use vinegar with my greens. MMMMM!

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