Martha White Sweet Yellow Gluten Free Cornbread Mix, 7 Oz Pouch

Details

Create family traditions in minutes with the convenience and delicious taste of Martha White Sweet Yellow Gluten Free Cornbread Mix. This yellow cornbread mix contains all the dry ingredients you need to create delicious cornbread, corn cakes or corn muffins at home. Just add milk and an egg to the baking mix, and stir to combine. After mixing, bake your cornbread according to the time on the bag. For cornbread, pour batter into a well-seasoned cast-iron skillet or square baking dish. You can even use this as a corn muffin mix by pouring the batter into muffin tins. Serve sweet cornbread muffins with butter, honey or on their own as an accompaniment to almost any meal. This Martha White Cornbread Mix comes in a 7 ounce pouch that is easy to keep on hand in a pantry or cupboard, so you can have delicious cornbread in minutes. Making Family Traditions Easy For Over 100 Years.

Ingredients

DEGERMINATED YELLOW CORNMEAL, RICE FLOUR, SUGAR, POTATO STARCH, CANOLA OIL, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA, CALCIUM PHOSPHATE), CONTAINS 2% OR LESS OF: TAPIOCA STARCH, SALT, PEA FIBER, XANTHAN GUM.

Directions

You Will Need 1/2 cup milk. 1 egg beaten. 1. Heat oven to 400 degrees F. Grease one 8-inch ovenproof skillet or square pan with shortening or non-stick cooking spray. Place in oven for 7 to 8 minutes or until hot. 2. Combine mix milk, and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 400 degrees F for 18 to 21 minutes or until golden brown. Muffins: Lightly spray muffin cups with non-stick cooking spray. Prepare batter as directed above in basic recipe. Fill muffin cups 2/3 full. Bake at 400 degrees F for 14 to 16 minutes or until golden brown._x000D_

Just add milk & egg!_x000D_

Tear here.