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Zatarains New Orleans Style Cornbread Mix Cheddar Jalapeno - 12.5 Oz
Cornbread Mix, Cheddar Jalapeno
No artificial flavors or colors. A New Orleans tradition since 1889. Just add cheddar, milk, butter & egg. No preservatives. Hot, crumbly, melt in your mouth cornbread, Zatarain's style. Zatarain's cheddar jalapeno cornbread pairs a great cheesy taste with a jalapeno kick to spice up your next family meal. Zatarain's has been the leader in authentic New Orleans flavor since 1889. So when you want great flavor, jazz it up with Zatarain's! www.zatarains.com. Follow the Zatarain's Tradition on Facebook! For more recipes and ideas visit us at www.zatarains.com. For more bold flavor try these - buttermilk biscuit mix; cheddar garlic biscuit mix.
Serving Size: 0.25cup mix
Servings Per Container: about 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 300mg||13%|
|Potassium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 25g||9%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Total Sugars||Amount Per serving 9g|
|Added Sugars||Amount Per serving 8g|
|Protein||Amount Per serving 2g||0%|
Yellow Corn Meal, Sugar, Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Jalapeno Pepper, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes) & Whey.
Warning Contains: Do not use if inner pouch has been opened.
Directions You'll Need: 1 cup shredded sharp cheddar cheese, 2/3 cup milk, 6 tablespoons butter, melted, 1 egg. Heat oven to 375 degrees F with rack in middle position. Spray 8-inch square baking pan with no-stick cooking spray. Stir cornbread mix cheese, milk, butter and egg in large bowl just until moistened. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cornbread is golden brown. And if you want to make corn muffins: Lightly grease or line 12 muffin cups with paper baking cups. Prepare batter as directed above. Spoon 1/4 cup batter into each muffin cup. Bake in preheated 375 degrees oven 15 to 18 minutes or until toothpick inserted into muffin comes out clean. Makes 12 muffins. Stir-In Ideas: Try any of these! 1/3 cup finely chopped Andouille sausage. Substitute shredded pepper jack or Monterey jack cheese in place of the cheddar cheese. 1/3 cup crumbled cooked bacon. Test Kitchen Tips: Serve with Zatarain's red reans & bice or a big pot of our Zatarain's gumbo. Coarsely crumble or cube prepared cornbread to make stuffing.
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