Marie Callender's

Marie Callender's Honey Butter Corn Bread Mix

7.75 oz

$1.85 each($0.24 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Marie Callender's Honey Butter Corn Bread in a supper size package - makes Half a loaf or 6 muffins. Easy to prepare as its Add water only, mix and bake! Perfect for weeknight family meals as its simple to prepare and prefect size for weeknight meals without a lot of leftovers!

Highlights

Nutrition Facts
6 servings per container
Serving Size
0.16 package
- Amount Per Serving
  Calories
  140
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  350mg
  15%
- Potassium
  60mg
  2%
- Calcium
  30mg
  2%
- Iron
  0.5mg
  2%
^* 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
Degermed Yellow Corn Meal, Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (Contains One or More of the Following: Canola Oil [Rosemary Extract and Ascorbic Acid Added to Preserve Freshness], Sunflower Oil, Soybean Oil [TBHQ and Citric Acid Added to Preserve Freshness), Palm Oil), Nonfat Dry Milk, Yellow Corn Flour, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Sea Salt, Honey Natural Flavor, Cellulose Gum, Pea Protein, Dehydrated Butter, Sunflower Lecithin.
Allergens and safety warnings
Contains: wheat, milk. This product is prepared and packaged using equipment that may come in contact with egg, soy, tree nuts (pecans, coconut, almonds), sesame.
You Will Need: 1 Package Marie Callender's Honey Butter Corn Bread Mix. 2/3 Cup Water. Corn Bread Squares: 1. Preheat oven to 375 degrees F and spray an 8 inches x 4 inches loaf pan with baking spray. 2. In a medium bowl, add water to dry mix and whisk until mix is absorbed and large lumps disappear. 3. Pour batter into pan and bake 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan. Slice lengthwise in half, then crosswise into thirds or fourths. Yields 6-8 inches squares of corn bread. Do not eat raw batter. Corn Bread Muffins: Spray a 6-cup muffin pan with baking spray. Prepare batter as directed above. Scoop batter evenly into muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Yields 6 muffins. Skillet Corn Bread: Evenly coat a 6.5 inch cast iron skillet with 2 teaspoons oil. Place skillet in oven and preheat to 400 degrees F. Carefully remove hot skillet from oven. Pour batter into skillet then place back in and bake 15-18 minutes, or until a toothpick inserted in center comes out pan. Cool 10 minutes before serving. Yields 6 servings.