Fleischmann's Simply Homemade Cornbread Baking Mix 15 OZ
Yellow Corn Meal, Unbleached Wheat Flour, Sugar, Baking Powder (Leavening) (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Salt, Honey Powder (Sugar, Honey), Xanthan Gum (Thickener).
For Cornbread MuffinsCornbread mix yields 12 standard muffins or 24 mini muffins. Mix as directed above. Fill muffin tins 2/3 full and then bake 14 to 16 minutes for standard muffins, 11-13 minutes for mini muffins or until a wooden pick inserted comes out clean. Real Simple Directions1. StirPreheat oven to 375degF. Spray an 8-inch square baking pan with non-stick cooking spray and set aside.Combine cornbread mix, 2/3 cup milk, 1/3 cup butter or margarine (melted) and egg in a large mixing bowl with a spoon. Stir until all ingredients are moistened.Pour batter into prepared pan.2. BakePlace baking pan in preheated oven and bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.Remove and place on wire rack.Let cool 5 minutes before serving. For a Mexican Flair!Stir in 1 cup drained Mexican canned corn, 3/4 cup Mexican cheese blend and 1/2 cup crumbled bacon. For a spicy cornbread, stir in 3/4 cup sharp shredded cheddar cheese, 2 tablespoons chopped jalapeno peppers and 1/4 teaspoon Spice IslandsÂ® Cayenne Pepper. Do not eat raw batter.
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