Serving Size 1/16 of pkg. (35 g)
Servings Per Container: 16
|Amount Per Serving||% Daily Value*|
|Calories 120Calories from Fat 5|
|Total Fat 0.5 g||1%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 270 mg||11%|
|Total Carbohydrate 28 g||9%|
|Dietary Fiber 2 g||6%|
|Sugars 4 g|
|Protein 2 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum.
Cornbread Mix Directions
1-1/2 cups Milk (rice, soy, dairy)
1/3 cup Oil or melted Butter
Have all the ingredients at room temperature. Preheat oven to 375ºF. Generously grease a 9 x 9-inch gray, nonstick pan. Place entire package of cornbread mix in large mixer bowl. Add 1-1/2 cups milk, 2 large eggs and 1/3 cup canola oil or melted butter. Mix on low speed with electric mixer until blended. Beat another 30 seconds with mixer on high. Pour into baking pan. Bake 25 minutes or until nicely browned.
Manufactured in a facility that also uses tree nuts and soy.