No artificial colors or flavors. Contains a bioengineered food ingredient. Just add water. New! www.mccormick.com. Facebook. Instagram. How to Contact Us: Custom Bakehouse. 14715 Anson Avenue, Santa Fe Springs, CA 90670. mariecallenders(at)custombakehouse.com. www.mccornbread.com.

Degermed Yellow Corn Meal, Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Buttermilk, Egg Yolks, Leavening (baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Egg Whites, Sea Salt, Corn Starch, Xanthan Gum

You Will Need: 1 package Marie Callender's Southern Style Corn Bread Mix 3/4 cup Water Vegetable Oil Skillet Corn Bread 1 Evenly coat a 6.5 in cast iron skillet with 2 teaspoons oil. Place skillet in oven and preheat to 400 degrees F. 2 In medium bowl, add water to dry mix and whisk until mix is absorbed and large lumps disappear. (Mixture will appear grainy.) 3 Carefully remove hot skillet from oven. Pour batter into skillet then place back in oven and bake 23-28 minutes, or until golden brown and a toothpick inserted in center comes out clean. 4 Remove pan to cooling rack. (Corn bread is hot, so handle carefully.) Cool 10-15 minutes before serving. Makes 6 servings. Do not eat raw batter. Corn Bread Squares: Spray an 8 inch x 4 inch loaf pan with baking spray. Prepare batter as directed above. Pour into pan and bake 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan. Slice lengthwise in half, then crosswise into thirds or fourths. Yields 6-8 squares of corn bread. Corn Bread Muffins: Line a muffin tin with paper cups or Spray with baking spray. Prepare batter as directed above. Scoop batter evenly into muffin cups. Bake 15-20 minutes, until a toothpick inserted in the center comes out clean. Let muffins Cool in pan 2 minutes, then remove to wire rack. Yields 6-7 muffins.