Betty Crocker Cornbread & Muffin Mix, 6.5 oz
Ingredients
Enriched Degermed Yellow Corn Meal (Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Palm Oil, Dextrose, Salt, Modified Corn StarchPreparation & Usage
You will need: 1/3 cup milk + 2 tablespoons butter, margarine or spread,* melted + 1 egg 1. Heat oven to 400°F. Prepare desired pan as directed: Cornbread: Generously grease bottom and side of 8-inch round or square baking pan (or use cooking spray). Corn Muffins: Place paper baking cups in 6 regular-size muffin cups. Traditional Skillet Cornbread: Generously grease bottom and side of 8-inch cast-iron skillet (or use cooking spray). Heat skillet in oven 10 minutes or until hot. Carefully remove to heatproof surface. 2. Stir Cornbread Mix, milk, melted butter and egg just until moistened (batter will be lumpy). Spread in either hot skillet, 8-inch pan or muffin cups. 3. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): No change. Make it your own! Try stirring one of the following into batter: • 1/2 cup whole kernel corn • 1/2 cup shredded cheddar cheese • 4 slices bacon, cooked and crumbled Serve with honey butter: Stir 1/2 cup softened butter with 2 tablespoons honey. *Spread should have more than 65% vegetable oil.
Features
Perfect for traditional skillet cornbread
Makes 6 muffins
Kosher - Dairy
Ingredients
Enriched Degermed Yellow Corn Meal (Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Palm Oil, Dextrose, Salt, Modified Corn StarchLegal
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