Stone Ground Cornmeal, Stone Ground Whole Wheat Pastry Flour, Cane Sugar, Buttermilk Powder (Milk), Sea Salt (Magnesium Carbonate), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate) and Baking Soda.
Keeps best refrigerated or frozen. Cooking instructions: To 2-1/2 cups mix add: 1-1/4 cups water, 1/4 cup oil, 1 egg (or egg substitute). Mix just until blended.* For cornbread: use 8x 8-inch greased square pan. Bake at 350 degrees F for 30 minutes. For muffins: fill greased muffin tins. Bake at 400 degrees F for 15 minutes. Makes 12 muffins. *To prepare the entire package add: 2 cups water, 1/3 cup oil and 2 eggs. Spread into a 13 x 9-inch greased pan and bake at 350 degrees F for 25 minutes.
Always refer to the actual package for the most accurate information