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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

    mix

    18 servings per container

    Serving Size
    0.056 package
    • Amount Per Serving
    • Calories110
      Calories 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%
    * 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

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
    • Calories130
      Calories 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%
    * 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 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.