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Marie Callenders Corn Bread Mix Restaurant Style Original Low Fat - 16 Oz
Per 38 grams dry mix as packaged: 150 calories; 0 g sat fat (0% DV); 300 mg sodium (13% DV); 9 g sugars. See nutrition facts for as prepared information. Just add water. www.mccornbread.com. How to contact us: Marie Callender's Gourmet Products Division 14715 Anson Avenue, Santa Fe Springs, CA, 90670. Comments(at)mccornbread.com. www.mccornbread.com. Visit our website for more gourmet mixes and recipes www.mccornbread.com. Made in the USA.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories150 | ||
% Daily Value* | ||
Total Fat of 3g daily value 4 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
Cholesterol 15mg daily value5percent, | ||
Sodium 300mg daily value13percent, | ||
Total Carbohydrate of 28g daily value 10 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 9g includes 8g of Added Sugars and daily value of 16percent | ||
Protein 3g | ||
Vitamin D 0mcg Daily Value 0% | ||
Calcium 28mg Daily Value 2% | ||
Iron 1mg Daily Value 6% | ||
Potassium 59mg Daily Value 2% | ||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat, egg & milk. Processed on equipment that processes soy and tree nuts (pecans, almonds and coconut).
Instructions: Corn Bread (8 inches x 8 inches x 2 inches): 1. Preheat oven to 375 degrees F. 2. Spray bottom and sides of pan with non slick cooking spray. 3. In a mixing bowl, combine 1-1/2 cups water and 1 pouch of corn bread mix, mix until lumps disappear. 4. Pour batter into prepared pan. Batter will be thin. 5. bake at 375 degrees F for 30-35 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Muffins (Makes 12 muffins): 1. Preheat oven to 375 degrees. 2. Spray bottom and sides of muffin pan or place muffin liners in muffin pan. 3. In a mixing bowl. Combine 1-1/2 cups water and 1 pouch of corn bread mix. Mix until lumps disappear. 4. Fill muffin cups 3/4 full with batter. 5. Bake at 375 degrees F for 15-20 minutes. Let cool for 3-5 minutes. Do not eat raw batter. Alternate Mixing Instructions: 1. Milk may be used in place of water at same ratio 1 to 1 (1-1/2 cup). 2. For added flavor try adding in one can (15 oz) of whole kernel corn. Reduce water to 1 cup per one pound dry mix. 3. Preheat oven to 375 degrees F. 4. Drain corn, discard liquid. (5) Tray bottom and side of an 8 inches x 8 inches x 2 inches pan. 6. Large mixing bowl add pouch of dry cornbread mix. Add drained corn into the dry cornbread, using a spoon stir corn kernels into cornbread mix to coast. Doing this will help prevent corn from settling to bottom of pan during baking. 7. Add 1 cup water into dry mix. 8. Pour batter into prepared per pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Let cool 3-5 minutes before cutting. High attitude baking instruction (above 500 ft): Add 1 tbsp, all purpose flour and 2 tbsp of water. For convection oven: Reduce time by 5 minutes, reduce temperature by 25 degrees F.
Marie Callender's Gourmet Products Division
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