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Martha White Cornbread & Muffin Mix, Yellow
Martha White Cornbread & Muffin Mix, Yellow
6.5 oz
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About
Details
Just add water or milk. Making family traditions easy for over 100 years. Making Family Traditions Easy: Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Per 1/5 Package: 140 calories; 0 g sat fat (0% DV); 470 mg sodium (19% DV); 3 g sugars. Questions or comments? 1-800-663-6317. Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: marthawhite.com.
Ingredients
Enriched Degerminated Yellow Corn Meal And Enriched Bleached Flour (degerminated Yellow Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Canola Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Contains 2% Or Less Of: Salt, Buttermilk, Guar Gum.
Directions
You will need: 2/3 cup water or milk. 1. Heat oven to 425 degrees F. Grease with shortening or spray with no-stick cooking spray one 8-inch ovenproof skillet or square pan (We recommend using Crisco Shortening or No-Stick Cooking Spray). Place in oven for 7 to 8 minutes or until hot. 2. Combine cornbread mix, water or milk in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 425 degrees F for 17 to 21 minutes or until golden brown. Tips: For honey pecan cornbread, stir 2 tablespoons honey and 1/3 cup chopped pecans into cornbread batter. Bake as directed above in basic recipe. Double Recipe: Grease with shortening or spray with no-stick cooking spray one 10-1/2-inch ovenproof skillet or 9-inch square pan (We recommend using Crisco Shortening or No-Stick Cooking Spray). 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 and 1-1/3 cups water or milk. Bake at 425 degrees F for 17 to 21 minutes or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with no-stick cooking spray (We recommend using Crisco Shortening or 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 degrees F for 16 to 19 minutes or until golden brown.
Warnings
Contains milk and wheat ingredients. May contain almond, brazil nut, cashew, egg, hazelnut, macadamia nut, pecan, pine nut, pistachio nut, soybean and walnut ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 2.5g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 460mg20%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 3g
Details
Just add water or milk. Making family traditions easy for over 100 years. Making Family Traditions Easy: Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Per 1/5 Package: 140 calories; 0 g sat fat (0% DV); 470 mg sodium (19% DV); 3 g sugars. Questions or comments? 1-800-663-6317. Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: marthawhite.com.
Ingredients
Enriched Degerminated Yellow Corn Meal And Enriched Bleached Flour (degerminated Yellow Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Canola Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Contains 2% Or Less Of: Salt, Buttermilk, Guar Gum.
Directions
You will need: 2/3 cup water or milk. 1. Heat oven to 425 degrees F. Grease with shortening or spray with no-stick cooking spray one 8-inch ovenproof skillet or square pan (We recommend using Crisco Shortening or No-Stick Cooking Spray). Place in oven for 7 to 8 minutes or until hot. 2. Combine cornbread mix, water or milk in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 425 degrees F for 17 to 21 minutes or until golden brown. Tips: For honey pecan cornbread, stir 2 tablespoons honey and 1/3 cup chopped pecans into cornbread batter. Bake as directed above in basic recipe. Double Recipe: Grease with shortening or spray with no-stick cooking spray one 10-1/2-inch ovenproof skillet or 9-inch square pan (We recommend using Crisco Shortening or No-Stick Cooking Spray). 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 and 1-1/3 cups water or milk. Bake at 425 degrees F for 17 to 21 minutes or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with no-stick cooking spray (We recommend using Crisco Shortening or 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 degrees F for 16 to 19 minutes or until golden brown.
Warnings
Contains milk and wheat ingredients. May contain almond, brazil nut, cashew, egg, hazelnut, macadamia nut, pecan, pine nut, pistachio nut, soybean and walnut ingredients.
Common questions
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