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H‑E‑B Pan de Maiz Corn Bread Mix

7.00 oz
$1.04 each($0.15 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Mexican authentic recipe. H-E-B makes it easy to enjoy fresh Mexican baked goods from your home kitchen! Inspired by traditional Mexican cuisine and crafted by experienced bakers, our recipes deliver authentic flavors and textures found in your favorite local bakery. Disfruitalos!

Highlights

  • Nutrition Facts

    1 muffin

    6 servings per container

    Serving Size
    0.25 cup
    • Amount Per Serving
    • Calories130
      Calories from Fat25
    • % Daily Value*
    • Total Fat
      • 3g
      • 4%
    • Saturated Fat
      • 1.5g
      • 7%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 280mg
      • 12%
    • Total Carbohydrate
      • 25g
      • 8%
    • Dietary Fiber
      • 1g
      • 3%
    • Sugars
      • 10g
    • Protein
      • 2g
    • Vitamin A
      • 0%
    • Calcium
      • 2%
    • Vitamin C
      • 0%
    • Iron
      • 4%
    • Niacin
      • 4%
    • Riboflavin
      • 4%
    • Thiamin
      • 8%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Enriched Yellow Corn Meal (Niacin, Thiamin Mononitrate, Riboflavin, Reduced Iron, Folic Acid), Palm Oil, Nonfat Milk, Contains Less than 2%: Sodium Acid Pyrophosphate, Salt, Sodium Bicarbonate, Dextrose, Monocalcium Phosphate, Artificial Flavor, Cellulose Powder.

    Allergens and safety warnings

    Contains: wheat, milk. Manufactured in a facility that processes soy, egg.

  • Preparation: Makes 6 Pan de Maiz. 1/4- cup milk; 1/4-cup vegetable oil; 1 egg; 1 bag (7 oz) H-E-B Pan de Maiz Corn Bread Mix. Preheat oven to 400 degrees F. Spray or paper line muffin pan. Add milk to a mixing bowl. Add oil and egg. Stir. Add mix and stir by hand with spatula until well blended; (or if using paddle mix for 20 seconds on low speed, scrape, mix again for 20 seconds on low speed.) Pour the batter into paper lined muffin cups until 2/3 full. Bake in preheated oven for approximately 14-18 minutes. Remove from oven and cool on a baker's rack for 15 minutes. Keep in a cool, dry place.