Made from whole grain corn, whole wheat flour, and other all natural ingredients, this wonderful mix makes piping hot, golden cornbread and cornmeal muffins. Fluffy, wholesome and rich with down home goodness, it's an easily prepared, old-fashioned compliment for any meal.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen
To 2-1/2 cups mix add: 1-1/4 cups water, 1/4 cup oil, 1 egg (or egg substitute). Mix just until blended.*
For Cornbread: Use 8" x 8" greased square pan. Bake at 350°F for 30 minutes.
For Muffins: Fill greased muffin tins. Bake at 400°F for 15 minutes. Makes 12 muffins.
*To prepare the entire package add: 2 cups Water, 1/3 cup Oil and 2 Eggs. Spread into a 13 x 9-inch greased pan and bake at 350°F for 25 minutes.
Stone ground cornmeal, stone ground whole wheat pastry flour, evaporated cane juice, buttermilk powder (milk), sea salt (magnesium carbonate), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate) and baking soda.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.