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Marie Callender's Original Corn Bread Mix
Marie Callender's Original Corn Bread Mix
16 ozPopular item
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About
Details
Just add water.
Ingredients
Degermed Yellow Corn Meal, Unbleached Enriched Flours (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (canola Oil {ascorbic Acid And Rosemary Added To Preserve Freshness} And/or Sunflower Oil), Nonfat Dry Milk, Yellow Corn Flour, Egg Yolk, Sea Salt, Sodium Acid Pyrophosphate (leavening), Dextrose, Baking Soda (sodium Bicarbonate/leavening), Monocalcium Phosphate (leavening)
Directions
Instructions: Corn Bread (8 inches x 8 inches x 2 inches): 1. Preheat oven to 375 degrees F. 2. Spray bottom and sides of pan with non slick cooking spray. 3. In a mixing bowl, combine 1-1/2 cups water and 1 pouch of corn bread mix, mix until lumps disappear. 4. Pour batter into prepared pan. Batter will be thin. 5. bake at 375 degrees F for 30-35 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Muffins (Makes 12 muffins): 1. Preheat oven to 375 degrees. 2. Spray bottom and sides of muffin pan or place muffin liners in muffin pan. 3. In a mixing bowl. Combine 1-1/2 cups water and 1 pouch of corn bread mix. Mix until lumps disappear. 4. Fill muffin cups 3/4 full with batter. 5. Bake at 375 degrees F for 15-20 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Alternate Mixing Instructions: 1. Milk may be used in place of water at same ratio 1 to 1 (1-1/2 cup). 2. For added flavor try adding in one can (15 oz) of whole kernel corn. Reduce water to 1 cup per one pound dry mix. 3. Preheat oven to 375 degrees F. 4. Drain corn, discard liquid. (5) Tray bottom and side of an 8 inches x 8 inches x 2 inches pan. 6. Large mixing bowl add pouch of dry cornbread mix. Add drained corn into the dry cornbread, using a spoon stir corn kernels into cornbread mix to coast. Doing this will help prevent corn from settling to bottom of pan during baking. 7. Add 1 cup water into dry mix. 8. Pour batter into prepared per pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High attitude baking instruction (above 500 ft): Add 1 tbsp, all purpose flour and 2 tbsp of water. For convection oven: Reduce time by 5 minutes, reduce temperature by 25 degrees F.
Warnings
Contains: wheat, egg & milk.
processed on equipment that processes soy and tree nuts (pecans, almonds and coconut).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 3g5%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 15mg5%
- Sodium 300mg13%
- Total Carbohydrate 28g9%
- Dietary Fiber 0g0%
- Sugars 9g
- Protein 3g
Details
Just add water.
Ingredients
Degermed Yellow Corn Meal, Unbleached Enriched Flours (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (canola Oil {ascorbic Acid And Rosemary Added To Preserve Freshness} And/or Sunflower Oil), Nonfat Dry Milk, Yellow Corn Flour, Egg Yolk, Sea Salt, Sodium Acid Pyrophosphate (leavening), Dextrose, Baking Soda (sodium Bicarbonate/leavening), Monocalcium Phosphate (leavening)
Directions
Instructions: Corn Bread (8 inches x 8 inches x 2 inches): 1. Preheat oven to 375 degrees F. 2. Spray bottom and sides of pan with non slick cooking spray. 3. In a mixing bowl, combine 1-1/2 cups water and 1 pouch of corn bread mix, mix until lumps disappear. 4. Pour batter into prepared pan. Batter will be thin. 5. bake at 375 degrees F for 30-35 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Muffins (Makes 12 muffins): 1. Preheat oven to 375 degrees. 2. Spray bottom and sides of muffin pan or place muffin liners in muffin pan. 3. In a mixing bowl. Combine 1-1/2 cups water and 1 pouch of corn bread mix. Mix until lumps disappear. 4. Fill muffin cups 3/4 full with batter. 5. Bake at 375 degrees F for 15-20 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Alternate Mixing Instructions: 1. Milk may be used in place of water at same ratio 1 to 1 (1-1/2 cup). 2. For added flavor try adding in one can (15 oz) of whole kernel corn. Reduce water to 1 cup per one pound dry mix. 3. Preheat oven to 375 degrees F. 4. Drain corn, discard liquid. (5) Tray bottom and side of an 8 inches x 8 inches x 2 inches pan. 6. Large mixing bowl add pouch of dry cornbread mix. Add drained corn into the dry cornbread, using a spoon stir corn kernels into cornbread mix to coast. Doing this will help prevent corn from settling to bottom of pan during baking. 7. Add 1 cup water into dry mix. 8. Pour batter into prepared per pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High attitude baking instruction (above 500 ft): Add 1 tbsp, all purpose flour and 2 tbsp of water. For convection oven: Reduce time by 5 minutes, reduce temperature by 25 degrees F.
Warnings
Contains: wheat, egg & milk.
processed on equipment that processes soy and tree nuts (pecans, almonds and coconut).
Common questions
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