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Stonewall Kitchen Savory Cornbread Mix - 16 Oz
Serving Size: 0.083dry mix
Servings Per Container: 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 5|
|Total Fat||Amount Per serving 0.5g||1%|
|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 280mg||12%|
|Total Carbohydrate||Amount Per serving 31g||10%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving 12g|
|Protein||Amount Per serving 2g||0%|
Yellow Corn Meal, Malted Wheat Flour, Sugar, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Sea Salt.
Quality. Cafe baking. Home-baked goodness. When it comes to cornbread, every region has its own unique flavor. Our classic New England version has a hint of sweetness mixed in with the corn meal for soft, textured bread that crumbles just perfectly into a hot bowl of chili. In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King, creators of Stonewall Kitchen. Cafe baking line. stonewallkitchen.com. Made in USA.
Warning Contains: Contains: wheat.
Directions Cooking Instructions: From your pantry you will need 1/3 cup oil; 1 egg; 1 cup milk. Directions for Bread: Preheat oven to 400 degrees F. Grease an 8-inch square pan or spray with nonstick spray. Empty mix into medium-sized bowl. Add oil, egg and milk. Stir with spoon just to combine. Pour batter into prepared pan. Bake for 25-28 minutes, until golden and a wooden pick comes out clean. Serve immediately. Direction for Muffins: Line a 12-cup muffin pan with paper liners. Prepare batter. Divide batter equally into muffin cups. Bake for 16-18 minutes until golden. Cool on rack 3 minutes before removing from pan. Makes 8-12 servings.
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