Our Corn Bread and Muffin Mix brings you the classic comfort of old-fashioned baking with just a few simple steps. Just add an egg, milk, and vegetable oil (or substitute with apple sauce for a delicious twist) for fluffy, golden deliciousness. For something special, throw in some whole-kernel corn for added texture and flavor. Bake up the good stuff!
Makes two batches.
DIRECTIONS
- PREHEAT OVEN TO 400°F
- BEAT TOGETHER 1 EGG, 1/2 CUP MILK AND 2 TABLESPOONS VEGETABLE OIL (OR APPLE SAUCE). ADD 1 1/4 CUPS MUFFIN MIX
- COMBINE GENTLY USING 10-20 STROKES
- FOR SIX MUFFINS: POUR BATTER INTO 6 GREASED MUFFIN WELLS. BAKE FOR 10-12 MINUTES. TEST FOR DONENESS
- FOR BREAD: POUR BATTER INTO A GREASED 4 1/2 BY 8 1/2 LOAF PAN. BAKE FOR 15-18 MINUTES. TEST FOR DONENESS
VARIATION: Add 1/2 cup of whole corn to batter.
INGREDIENTS: Stoneground Yellow Corn, Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cane Sugar, Corn Flour, Leavening (Baking Soda, Monocalcium Phosphate, Calcium Acid Pyrophosphate) and Salt
Contains: Wheat.
This product is manufactured in a facility that also processes dairy and eggs.
Weight: 16oz
Dimensions: 2.5 × 3.25 × 7 in
