Betty Crocker Cornbread & Muffin Mix Authentic - 8.5 Oz
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Enriched Degermed Yellow Corn Meal (Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Palm Oil, Dextrose, Salt, Modified Corn Starch.
Cornbread & Muffin Mix

Makes 6 muffins. Perfect for traditional skillet cornbread. Per 3 Tbsp Mix as Packaged: 110 calories; 0 g sat fat (0% DV); 210 mg sodium (9% DV); 5 g sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.Generalmills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. how2recycle.info. Carbohydrate Choices: 1-1/2.

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Product Attributes
Warning Contains: Contains wheat; may contain egg, milk and soy ingredients.
Directions Do not eat raw muffin batter. You Will Need: 1/3 cup milk; 2 tablespoons butter, margarine or spread, melted (Spread should have more than 65% vegetable oil); 1 egg. 1. Heat oven to 400 degrees F. Prepare desired pan as directed: Cornbread: Generously grease bottom and side of 8-inch round or square baking pan (or use cooking spray). Corn muffins: Place paper baking cups in 6 regular-size muffin cups. Traditional Skillet Cornbread: Generously grease bottom and side of 8-inch cast-iron skillet (or use cooking spray). Heat skillet in oven 10 minutes or until hot. Carefully remove to heatproof surface. 2. Stir cornbread mix, milk, melted butter and egg just until moistened (batter will be lumpy). Spread in either hot skillet, 8-inch pan or muffin cups. 3. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): No change. Make it your own! Try stirring one of the following into the batter: 1/2 cup whole kernel corn; 1/2 cup shredded cheddar c
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