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Betty Crocker Cornbread & Muffin Mix Authentic - 8.5 Oz
Cornbread & Muffin Mix
Per 1/3 Cup Mix as Packaged: 220 calories; 0.5 g sat fat (3% DV); 420 mg sodium (18% DV); 10 g total sugars. See nutrition facts a prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Perfect for traditional skillet cornbread. Makes 6 muffins. The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. Carbohydrate Choices: 3.
|Serving size||0.33 cup mix|
|Servings Per Container||3|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1.5g||5%||15%|
|Saturated Fat 0.5g||3%||32%|
|Trans Fat 0g|
|Total Carbohydrate 48g||18%||18%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Dextrose, Palm Oil, Walnuts, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Toasted Wheat Germ, Salt, Egg White, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Soy Lecithin, DATEM, Whey, Color Added, Sodium Stearoyl Lactylate, Sodium Caseinate, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Freshness Preserved by BHT.
Warning Contains: Contains wheat; may contain egg, milk and soy ingredients.
Directions Bake: You Will Need: 1/2 cup water or milk. 1. Heat oven to 400 degrees F (or 375 degrees F for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups (for best results), or grease bottoms only of muffin cups. 2. Stir muffin mix and water on milk just until blended. Spoon into cups (about 1/4 cup each). 3. Bake 16 to 21 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High altitude (3500-6500 ft): No change. Do not eat raw muffin batter.
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