Description
Details
Making
family traditions easy for over 100 years. Just add water or milk!
Since 1899, Martha White has been a trusted name in Southern kitchens,
providing folks with the highest quality products.
Ingredients
Enriched
Degerminated White Corn Meal And Enriched Bleached Flour (degerminated
White Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Dextrose, Canola Oil, Leavening (baking Soda,
Sodium Aluminum Phosphate, Calcium Phosphate), Buttermilk, Salt,
Contains 2% Or Less Of: Guar Gum.
Directions
You
will need: 2/3 cup water or milk. 1. Heat oven to 450 degrees F. Grease
with shortening or spray with no-stick cooking spray one 8-inch
ovenproof skillet or square pan (We recommend using Crisco Shortening or
No-Stick Cooking Spray). Place in oven for 7 to 8 minutes or until hot.
2. Combine cornbread mix, water or milk in small mixing bowl; stir
until smooth. Pour into hot skillet or pan. 3. Bake at 450 degrees F for
18 to 22 minutes or until golden brown. Double Recipe: Grease with
shortening or spray with no-stick cooking spray one 10-1/2 – inch
ovenproof skillet or 9-inch square pan (We recommend using Crisco
Shortening or No-Stick Cooking Spray). Place in oven for 7 to 8 minutes
or until hot. Prepare cornbread mix as directed above in basic recipe
using 2 packages of mix and 1-1/3 cups water or milk. Bake at 450
degrees F for 18 to 22 minutes or until golden brown. Muffins and
Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with
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. Prepare
batter as directed above in basic recipe. Fill muffin cups or cornstick
pan 2/3 full. Bake at 425 degrees F for 15 to 18 minutes or until golden
brown.
Warnings
Contains
milk and wheat ingredients. May contain almond, Brazil nut, cashew,
egg, hazelnut, macadamia nut, pecan, pine nut, pistachio nut, soybean
and walnut ingredients.
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