Kosher

Contains: Contains milk and wheat ingredients. May contain almond, brazil nut, cashew, egg, hazelnut, macadamia nut, peanut, pecan, pine nut, pistachio nut, soybean and walnut ingredients.,Warning: Do not eat raw batter. Please cook fully before enjoying.

You will need: 2/3 cup milk or water. 1. Heat oven to 400 degrees F. Grease with shortening or spray with non-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 and water or milk in small mixing bowl; stir until smooth. Pour into hot skillet or pan. 3. Bake at 400 degrees F for 16 to 20 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Double Recipe: Grease with shortening or spray with non-stick cooking spray one 10-1/2 - inch ovenproof skillet or 9-inch square pan. Place in oven for 7 to 8 minutes or until hot. Prepare cornbread mix as directed above in basic recipe using 2 packages of mix and 1-1/3 cups water or milk. Bake at 400 degrees F for 18 to 22 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Muffins and Cornsticks: Lightly spray 6 to 8 muffin cups or cornstick pan with non-stick cooking spray. Place in oven for 7 to 8 minutes or until hot. Prepare batter as directed above in basic recipe. Fill muffin cups or cornstick pan 2/3 full. Bake at 425 degrees for 15 to 18 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown.

Martha White Foods, Inc.