Old El Paso Southwest Style Cornbread Mix, 13.5 oz

Old El Paso Southwest Style Cornbread Mix, 13.5 oz

Recipe

Cornbread Mix
Southwest style
You will need:
1/2 cup water or milk
1 egg

Directions:
1. Heat oven to 400°F. for aluminum and glass pan or 375°F for nonstick pan. Prepare desired pan as directed:
Cornbread: Grease bottom of square or round pan.
Corn Muffins: Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of each muffin cup.
2. Stir Cornbread Mix, water and egg just until moistened. Spread batter evenly in square or round pan or, divide between muffin cups (about 3 tablespoons each).
3. Bake according to chart or until golden brown. If making muffins, cool 5 minutes and carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing).

Pan Size: Bake Time (In Minutes); 8-inch square or round: 22 to 25; 9-inch square or round: 20-23; Muffins: 18-21
High altitude (3500-6500 ft): Bake 8-inch pans 18-20 minutes, 9-inch pans 16-18 and muffins 12-15 minutes.

Kosher, No High Fructose Corn Syrup

Serving size: 43 gram

Ingredients: Sugar, Degermed Yellow Corn Meal, Wheat Flour, Palm Oil, Spice, Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Dried Onion, Natural Flavor, Soy Lecithin, Xanthan Gum, Dried Garlic

Contains: Gluten, Soy, Wheat

Calories: 170 calorie
Total fat: 4 gram (5%)
Saturated fat: 2 gram (9%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 380 milligram (16%)
Total carbohydrate: 32 gram (12%)
Dietary fiber: 1 gram (3%)
Total sugars: 15 gram
Added sugars: 15 gram (30%)
Protein: 2 gram
Iron: 0.4 milligram (2%)