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Marie Callender's

Marie Callender's Original Cornbread Mix

1.00 lb
$2.23 each($0.14 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Per 38 grams dry mix as packaged: 150 calories; 0 g sat fat (0% DV); 300 mg sodium (13% DV); 9 g sugars. See nutrition facts for as prepared information. Just add water. www.mccornbread.com. How to contact us: Marie Callender's Gourmet Products Division 14715 Anson Avenue, Santa Fe Springs, CA, 90670. Comments(at)mccornbread.com. www.mccornbread.com. Visit our website for more gourmet mixes and recipes www.mccornbread.com. Made in the USA.

Highlights

  • Nutrition Facts

    Dry mix

    12 servings per container

    Serving Size
    0.333 each
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Total Fat
      • 3g
      • 4%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 15mg
      • 5%
    • Sodium
      • 300mg
      • 13%
    • Total Carbohydrate
      • 28g
      • 10%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 9g
    • Includes Added Sugars
      • 8g
      • 16%
    • Protein
      • 3g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 28mg
      • 2%
    • Iron
      • 1mg
      • 6%
    • Potassium
      • 59mg
      • 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.

    Nutrition Facts

    Prepared

    12 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Total Fat
      • 3g
      • 4%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 15mg
      • 5%
    • Sodium
      • 300mg
      • 13%
    • Total Carbohydrate
      • 28g
      • 10%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 9g
    • Includes Added Sugars
      • 8g
      • 16%
    • Protein
      • 3g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 29mg
      • 2%
    • Iron
      • 1mg
      • 6%
    • Potassium
      • 60mg
      • 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 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).

    Allergens and safety warnings

    Contains: wheat, egg & milk, processed on equipment that processes soy and tree nuts (pecans, almonds and coconut).

  • Corn Bread (8 inches x 8 inches x 2inches): (1) Preheat oven to 375 degrees F. (2) Spray bottom and sides of pan with non slick 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 degrees F for 30-35 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Muffins (Makes 12 muffins): (1) Prettiest oven to 375 degrees. (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 degrees 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 cup). (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 degrees F. (4) Drain corn, discard liquid. (5) Tray bottom and side of an 8 inches x 8 inches x 2 inches pan. (6) Large mixing bowl add pouch of dry cornbread mix. Add drained corn into the dry cornbread, using a spoon stir corn kernels into cornbread mix to coast. 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 per pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High attitude baking instruction (above 500 ft): Add 1 tbsp, all purpose flour and 2 tbsp of water. For convection oven: Reduce time by 5 minutes, reduce temperature by 25 degrees F.