Promoted
Martha White
Martha White Family Size White Cornbread and Muffin Mix
19.00 oz
$2.06 each($0.11 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Martha White Family Size White Cornbread and Muffin Mix 19 OZ.
Highlights
Nutrition Facts
mix18 servings per container
Serving Size0.056 package- Amount Per Serving
- Calories110Calories from Fat15
- % Daily Value*
- Total Fat
- 1.5g
- 3%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 500mg
- 21%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 1g
- Protein
- 2g
- Iron
- 6%
Nutrition Facts
prepared0 servings per container
Serving Size0.00- Amount Per Serving
- Calories130Calories from Fat25
- % Daily Value*
- Total Fat
- 3g
- 4%
- Saturated Fat
- 1g
- 4%
- Cholesterol
- 25mg
- 9%
- Sodium
- 520mg
- 21%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 0
- 6%
- Sugars
- 2g
- Protein
- 4g
- Iron
- 8%
Ingredients
Enriched Degerminated White Corn Meal and Enriched Bleached Flour (Degerminated White Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda), Salt, Dextrose.Allergens and safety warnings
Contains wheat ingredients. May contain milk and soybean ingredients.- You will need: 8 inch skillet or 8 x 8-inch pan; 1/2 package (1-3/4 cups mix); 1 cup milk or buttermilk; 1 egg. 10 inch skillet or 13 x 9-inch pan; 1 full package (3-1/2 cups mix); 2 cups milk or buttermilk; 2 eggs. 1. Heat oven to 400 degrees F. Generously grease skillet or pan with shortening or 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. 2. Combine desired amount of mix, milk and egg in large bowl until well blended. Pour batter into hot greased skillet or pan. 3. Bake at 400 degrees F. 1/2 Package: Bake in an 8-inch skillet or 8 x 8-inch square pan for 20 to 25 minutes until light golden brown or until toothpick inserted in center comes out clean. Full Package: Bake in a 10-inch skillet or 13 x 9-inch pan for 17 to 22 minutes until light golden brown or until toothpick inserted in center comes out clean. Old South variations for each 8-inch skillet or pan of cornbread: Corn Muffins: Mix as directed above. Pour batter into 12 greased or lightly sprayed muffin cups (We recommend using Crisco Shortening or No-Stick Cooking Spray). Bake at 425 degrees F for 12 to 15 minutes. Makes 12 muffins. Cornsticks: Mix as directed above. Pour batter into greased or lightly sprayed cornstick pan (We recommend using Crisco Shortening or No-Stick Cooking Spray). Bake at 400 degrees F for 12 to 15 minutes. Makes 20 cornsticks. Sweet Cornbread: Stir in 1/4 to 1/3 cup sugar to dry mix. Mix and bake as directed above. Savory Cornbread: Mix as directed above. Stir in 1/2 cup cooked, crumbled bacon or 1 cup shredded cheddar cheese. Bake as directed above. High Altitude (Above 3500 Feet): No change.