Create family traditions in minutes with the convenience and delicious taste of Martha White Mexican Style Cornbread Mix. Made with jalapeno peppers, 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 Martha White 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 Mexican Style Cornbread Mix
- Just add milk and an egg, then mix and bake as directed for easy cornbread or corn muffins
- Go from corn bread mix to hot corn muffins and cornbread in minutes
- 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
- Serve slices of Mexican cornbread by themselves or topped with butter
- Making Family Traditions Easy For Over 100 Years
Specifications
Features: Cornbread mix, Just add milk And egg, With jalapeno peppers
Allergen-Free Statements: 2.00
Brand: Martha White
Manufacturer: Martha White Foods, Inc.
Food Form: Solid
Assembled Product Weight: 0.3918 POUNDS
Assembled Product Dimensions (L x W x H): 1.00 x 5.25 x 7.50 Inches
Directions
Instructions: . You will need:. ⅔ cup milk. 1 egg, beaten. ❶ Heat oven to 425°F. Grease with shortening or spray with no-stick cooking spray one 8-inch ovenproof skillet or square pan.*. Place in oven for 7 to 8 minutes or until hot. ❷ Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. ❸ Bake at 425°F for 18 to 22 minutes or until golden brown. Double Recipe: Grease with shortening or spray with no-stick cooking spray one 10 ½ – inch ovenproof skillet or 9-inch square pan. * 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°F for 18 to 22 minutes or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with no-stick cooking spray.*. Place in oven for 7 to 8 minutes or until hot. Prepare batter as directed above in basic recipe. Fill muffin cups or cornstick pan 2/3 full. Bake at 400°F for 14 to 18 minutes or until golden brown. *We recommend using Crisco® Shortening or No-Stick Cooking Spray.
