Southern Style Cornbread Mix

KRUSTEAZ PROFESSIONAL SOUTHERN STYLE CORNBREAD MIX

A traditional Southern cornbread that is dense in texture and slightly sweet.
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GTIN 10041449100262
Alternative Item # 734-0540
Shelf Life 546 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), degermed yellow cornmeal, sugar, palm and soybean oil, dextrose, salt, Less than 2% of: baking soda, defatted soy flour, guar gum, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum phosphate, wheat protein isolate, whey (milk protein), xanthan gum.

Nutrition Facts

64 servings per Container
Serving Size
1/4 cup dry mix
Amount per serving

Calories

130

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 440mg

19%

Total Carbohydrate 25g

9%

Dietary Fiber 1g

3%

Total Sugars 5g

Includes 4g  Added Sugars

8%

Protein 2g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

4%

Potassium 50mg

0%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (7 1/2 cups) Mix 50 oz (6 1/4 cups) Water 25 oz (3 cups and 2 Tbsp) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 1 minute. 2. Scrape bowl and paddle. Continue to mix on low speed for 30 seconds. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Sheet Pan (24x16x1-inch): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 8lb of batter into a lightly greased or paper-lined sheet pan. For a convection oven, bake 14-16 minutes. For a standard oven, bake 18-20 minutes. Half Sheet Pan (16x12x1-inch): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4lb of batter into a lightly greased or paper-lined half sheet pan. For a convection oven, bake 14-16 minutes. For a standard oven, bake 18-20 minutes. Hotel Pan (1 1/2-inch Full): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 8lb of batter into a lightly greased or paper-lined hotel pan. For a convection oven, bake 20-25 minutes. For a standard oven, bake 25-30 minutes. Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz (#20 scoop) of batter into each lightly greased or paper-lined tin. For a convection oven, bake 8-10 minutes. For a standard oven, bake 10-12 minutes.

HAND MIXING: Using a large bowl, stir together water and mix until well-blended. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 1 1/2 oz (1/3 cup) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.

STORE IN A COOL DRY PLACE.
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