Cornbread is one of those water-soluble, whole-grain-based foods that is very helpful in the management of IBS, as well as having a glycemic index that favors a slower burn than all-white-four carbs.

It goes with so many things, and appears in so many cuisines, that we often use it in place of the rice, potatoes, or pasta that would ordinarily accompany many of the meals we like. I'm looking forward to the reduced sugar this mix will offer, because although sweet conrbread is good for some things, I like a lot less sweetening than Hardi does and this option allows us to flavor our servings the way WE like them. For example, I don't tolerate sugars well, so cornbread on the side of BBQ for me is significantly less sugary (both the cornbread toppings and the amount of BBQ sauce) than Hardi's.

On a low-cal day, the cornbread is eaten sliced into flat segments, with just a little 2% mlk to moisten it. On a workout day, a tiny bit of butter may be added to the same sized portion. For Hardi, more butter and some maple syrup are added. Cornbread warmed in milk is also a delicious and sustaining breakfast when no one has remembered to fill up the oatmeal crockpot before bedtime.

And it's so simple to put it up in large quantities-- I have two matching, large cake pans that each hold about 6 of the little mix boxes and make 36 muffin-size cubes. Once the cornbread has cooled, it takes about 5 minutes to put each panful up for the freezer. I wrap each cube-shaped piece in inexpensive wax paper. This makes it simple to toss a known quantity into a lunch cooler, into the microwave, or under a heat lamp to thaw quickly for supper.

HEAT LAMP??? Yes, a fluorescent fixture over the cooktop in our kitchen (rental house) died, and is hardwired in an inaccessible place. So one day for a quick fix we clipped a clamp lamp in that spot that sits over a big piece of cast iron covering a burner that also died. It's still there, 2 years later. Meats and other frozen items thaw there very quickly because the iron absorbs the heat and there's an efficient heat-exchange with anything set on top of the iron that is thinky wrapped. In other words, depending how the clamp-lamp is aimed it produces either direct heat on the item, or onto the iron under the item. I thaw steaks there all the time, as well as the frozen cooked meats that fill our freezer in single-portion-size wrappings.

~Susan