Gladiola Mexican Style Corn Bread Mix
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Want a lil’ extra pep in your cornbread? Made with yellow corn meal and flavored with peppers, onion, and cheese, Martha White® Mexican Style Cornbread & Muffin Mix will add a South-of-the-border touch to suppertime.
- Just add milk and egg
- Made with Jalapeno peppers
- Easy recipe ideas on back of package
Ingredients: Enriched Degerminated Yellow Corn Meal And Enriched Bleached Flour (Degerminated Yellow Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola Oil, Nonfat Dry Milk, Leavening (Calcium Phosphate, Baking Soda), Salt, Contains 2% Or Less Of: Dextrose, Dried Red And Green Pepper, Dried Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Dried Onion, Dried Parsley Flakes, Jalapeño Pepper Powder, Sodium Phosphate.
Instructions: What you need: 2/3 Cup Milk, 1 Egg, slightly beaten 1. 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. 2. Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 425°F for 18 to 22 minutes or until golden brown. *We recommend using Crisco Shortening or No-Stick Cooking Spray.