Details

Create family traditions in minutes with the convenience and delicious taste of Gladiola Mexican Style Cornbread Mix. From the makers of Martha White Cornbread Mix, this Mexican 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 warm cornbread muffins with butter or on their own as an accompaniment to almost any meal. This Gladiola Cornbread Mix comes in a 6 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.

• One 6 oz pouch of Martha White Gladiola Mexican Style Cornbread Mix

• Just add milk and an egg, then mix and bake as directed for easy cornbread or corn muffins

• Serve slices of Mexican cornbread by themselves or topped with butter

• Baking mix contains all the dry ingredients needed to make fresh-baked cornbread

• Corn muffins pair perfectly with any meal, like fried chicken, chili, soups and stews

• Go from corn bread mix to hot corn muffins and cornbread in minutes

• Martha White has been making family traditions easy for over 100 years

• Making Family Traditions Easy For Over 100 Years

Ingredients

Enriched Degerminated Yellow Corn Meal And Enriched Bleached Flour (degerminated Yellow Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola Oil, Nonfat Dry Milk, Leavening (calcium Phosphate, Baking Soda), Salt, Contains 2% Or Less Of: Dextrose, Dried Red And Green Pepper, Dried Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Dried Onion, Dried Parsley Flakes, Jalapeno Pepper Powder, Sodium Phosphate.

Directions

What You Need: 2/3 cup milk; 1 egg, slightly beaten. 1. Heat oven to 425 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, milk and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 425 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, 1-1/3 cups milk and 2 eggs. Bake at 425 degrees F for 18 to 22 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.