11.5 oz box
12 servings per container
Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Ascorbic Acid [Dough Conditioner), Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Degermed Yellow Cornmeal, Sugar, Salt, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Buttermilk, Soybean And Palm Oil, Natural Flavors (Contains Milk Derivatives).
Contains: wheat, milk. May contain eggs, soy and tree nuts.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Try baking in a skillet. With other natural flavors. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We’re still a family business, and we still believe that nothing brings people together better than delicious food. Contents may settle. Product sold by weight not volume. Cornbread is basically a vegetable, right? With other natural flavors. No artificial flavors, colors, prerservatives. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Visit krusteaz.com for tips & ridiculously delicious recipes. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in touch! M-F 7AM - 4PM (PT) 1 (800) 457-7744. PO Box 88176, Seattle, WA 98138. baking(at)krusteaz.com.
Try baking in a skillet. You'll need: 1 cup Milk (or buttermilk). 1/3 cup Butter, melted. 2 Eggs. Tip: Toasted, cubed cornbread makes delicious croutons. 1. Heat oven to 375 degrees F. Lightly grease baking pan, cast iron skillet or muffin pan. 2. Stir with a whisk. Whisk together milk, butter and eggs. Add cornbread mix and stir until blended. Spoon batter into pan or fill muffin cups 2/3 full. 3.Bake until golden. Bake as directed below or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container. do not eat raw batter. Yield: 8x8 or 9x9-inch pan; Bake Time: 24-29 minutes. Yield: 9-inch Cast iron skillet; Bake Time: 20-22 minutes. Yield: 12 Standard muffins; Bake time: 16-18 minutes. High altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons milk.
Continental Mills, Inc.