Marie Callender's Restaurant Style Original Corn Bread Mix, 1 lb
Ingredients
Degermed Yellow Corn Meal, Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (Canola Oil {Ascorbic Acid and Rosemary added to preserve freshness} and/or Sunflower Oil), Nonfat Dry Milk, Yellow Corn Flour, Egg Yolk, Sea Salt, Sodium Acid Pyrophosphate (Leavening), Dextrose, Baking Soda (Sodium Bicarbonate/Leavening), Monocalcium Phosphate (Leavening)150cal
3g
9g
300mg
Nutrition Facts
Calories
Total Fat3g4 %
Cholesterol15mg5 %
Sodium300mg13 %
Total Carbohydrate28g10 %
Protein3g0 %
Vitamin D0μg0 %
Iron1mg6 %
Potassium59mg2 %
Preparation & Usage
Just Add water Instructions Corn Bread (8"x 8"x 2") 1. Preheat oven to 375°F. 2. Spray bottom and sides of pan with non stick cooking spray. 3. In a mixing bowl, combine 1 1/2 cups water and 1 pouch of Corn Bread Mix. Mix until lumps disappear. 4. Pour batter into prepared pan. Batter will be thin. 5. Bake at 375°F for 30-35 minutes. Let cool for 3-5 minutes. Do Not Eat Raw Batter Muffins (Makes 12 muffins) 1. Preheat oven to 375°F. 2. Spray bottom and sides of muffin pan or place muffin liners in muffin pan. 3. In a mixing bowl, combine 1 1/2 cups water and 1 pouch of Corn Bread Mix. Mix until lumps disappear. 4. Fill muffin cups 3/4 full with batter. 5. Bake at 375°F for 15-20 minutes. Let cool for 3-5 minutes. Do Not Eat Raw Batter Alternate Mixing Instructions 1. Milk may be used in place of water at same ratio 1 to 1 (1 1/2 cups). 2. For added flavor try adding in one can (15 oz) of whole kernel corn. Reduce water to 1 cup per one pound dry mix. 3. Preheat oven to 375°F 4. Drain corn, discard liquid. 5. Spray bottom and sides of an 8"x 8"x 2" pan. 6. In large mixing bowl add pouch of dry cornbread mix. Add drained corn to the dry cornbread, using a spoon stir corn kernels into cornbread mix to coat. Doing this will help prevent corn from settling to bottom of pan during baking 7. Add 1 cup water into dry mix. 8. Pour batter into prepared pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High Altitude Baking Instructions (above 5000ft): Add 1 tbsp. all purpose flour and 2 tbsp. of water. For Convection Oven: Reduce time by 5 minutes, reduce temperature by 25°F.
Features
Kosher - Dairy
Ingredients
Degermed Yellow Corn Meal, Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (Canola Oil {Ascorbic Acid and Rosemary added to preserve freshness} and/or Sunflower Oil), Nonfat Dry Milk, Yellow Corn Flour, Egg Yolk, Sea Salt, Sodium Acid Pyrophosphate (Leavening), Dextrose, Baking Soda (Sodium Bicarbonate/Leavening), Monocalcium Phosphate (Leavening)150cal
3g
9g
300mg
Nutrition Facts
Calories
Total Fat3g4 %
Cholesterol15mg5 %
Sodium300mg13 %
Total Carbohydrate28g10 %
Protein3g0 %
Vitamin D0μg0 %
Iron1mg6 %
Potassium59mg2 %
Legal
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