Martha White Mexican Style Cornbread & Muffin Mix 6 oz Just add Milk & Egg!

Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Food Allergen Statements: Contains milk And wheat Ingredients may contain almond, brazil nut, cashew, egg, hazelnut, macadamia nut, pecan, pine nut, pistachio nut, soybean And walnut Ingredients. Martha White Mexican Style Cornbread & Muffin Mix, 6 oz: Kosher dairy Just add milk and egg Flavor: Mexican style Size: 6 oz net weight Form: Shelf stable Features: Cornbread mix Ingredients: ENRICHED DEGERMINATED YELLOW CORN MEAL AND ENRICHED BLEACHED FLOUR (DEGERMINATED YELLOW CORN MEAL, WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, NONFAT DRY MILK, LEAVENING (CALCIUM PHOSPHATE, BAKING SODA), SALT, CONTAINS 2% OR LESS OF: DEXTROSE, DRIED RED AND GREEN PEPPER, DRIED CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), DRIED ONION, DRIED PARSLEY FLAKES, JALAPENO PEPPER POWDER, SODIUM PHOSPHATE. Directions: Instructions: . You will need:. ? cup milk. 1 egg, beaten. ? Heat oven to 425°F. Grease with shortening or spray with no-stick cooking spray one 8-inch ovenproof skillet or square pan.*. Place in oven for 7 to 8 minutes or until hot. ? Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. ? Bake at 425°F for 18 to 22 minutes or until golden brown. Double Recipe: Grease with shortening or spray with no-stick cooking spray one 10 ½ - inch ovenproof skillet or 9-inch square pan. * Place in oven for 7 to 8 minutes or until hot. Prepare cornbread mix as directed above in basic recipe using 2 packages of mix, 1 1/3 cups milk and 2 eggs. Bake at 425°F for 18 to 22 minutes or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with no-stick cooking spray.*. Place in oven for 7 to 8 minutes or until hot. Prepare batter as directed above in basic recipe. Fill muffin cups or cornstick pan 2/3 full. Bake at 400°F for 14 to 18 minutes or until golden brown. *We recommend using Crisco® Shortening or No-Stick Cooking Spray.

Martha White Mexican Style Cornbread & Muffin Mix 6 oz Just add Milk & Egg!

Martha White Mexican Style Cornbread & Muffin Mix, 6 oz:

Kosher dairy
Just add milk and egg
Flavor: Mexican style
Size: 6 oz net weight
Form: Shelf stable
Features: Cornbread mix

Ingredients: ENRICHED DEGERMINATED YELLOW CORN MEAL AND ENRICHED BLEACHED FLOUR (DEGERMINATED YELLOW CORN MEAL, WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, NONFAT DRY MILK, LEAVENING (CALCIUM PHOSPHATE, BAKING SODA), SALT, CONTAINS 2% OR LESS OF: DEXTROSE, DRIED RED AND GREEN PEPPER, DRIED CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), DRIED ONION, DRIED PARSLEY FLAKES, JALAPENO PEPPER POWDER, SODIUM PHOSPHATE.

Directions:

Instructions: . You will need:. ? cup milk. 1 egg, beaten. ? Heat oven to 425°F. Grease with shortening or spray with no-stick cooking spray one 8-inch ovenproof skillet or square pan.*. Place in oven for 7 to 8 minutes or until hot. ? Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. ? Bake at 425°F for 18 to 22 minutes or until golden brown. Double Recipe: Grease with shortening or spray with no-stick cooking spray one 10 ½ - inch ovenproof skillet or 9-inch square pan. * Place in oven for 7 to 8 minutes or until hot. Prepare cornbread mix as directed above in basic recipe using 2 packages of mix, 1 1/3 cups milk and 2 eggs. Bake at 425°F for 18 to 22 minutes or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with no-stick cooking spray.*. Place in oven for 7 to 8 minutes or until hot. Prepare batter as directed above in basic recipe. Fill muffin cups or cornstick pan 2/3 full. Bake at 400°F for 14 to 18 minutes or until golden brown. *We recommend using Crisco® Shortening or No-Stick Cooking Spray.