Yellow Buttermilk Cornbread Mix, Yellow Buttermilk

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Shawnee Mills Yellow Buttermilk Cornbread MixENRICHED DEGERMINATED YELLOW CORN MEAL, ENRICHED BLEACHED WHEAT FLOUR, PALM OIL, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, SOYBEAN OIL, SALT, BUTTERMILK BLEND (BUTTERMILK SOLIDS, ENZYMES, MODIFIED WHEY, CREAM SOLIDS), MALTED BARLEY FLOUR, NIACIN, iron (REDUCED), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.Homesteading during the oklahoma land run years, the J. lloyd ford family built their original log cabin in 1895. preserved by his company the landmark still stands today. The mill, started in 1906, is a legacy To his insistence on quality products. He set the standards for shawnee mills, still operated by the third And fourth generations Of ford family millers. A favorite statement From the J. lloyd ford was, no one Of us would amount To much without the help And influence Of family And FRIENDS. Original recipe - since 1906 NO PRESERVATIVES JUST add milk And EGG MAKES 6' or 8' pan. Microwave: grease 8 or 9-inch round microwavable baking dish. Preparebatter as for cornbread. Pour into dish. Microwave at medium-low (30%power) 6 minutes. Rotate dish 1/2 turn every 3 minutes. Microwave athigh additional 1 1/2-3 minutes. Let stand 5 minutes before serving. Perfect buttermilk cornbread: preheat oven To 425f. grease muffin pan, corn stick mold, or a 6 or 8-inch pan (preheat pans or mold for crispycornbread). Empty mix into bowl, add 1 egg And about 2/3 cup milk, stirto make smooth, free-pouring batter. Bake until golden brown, about 20minutes for corn muffins And corn sticks or 25 minutes for cornbread. Makes 6-8 muffins, 8-10 corn sticks, or one 6 or 8-inch pan. Note: ifyou like sweet cornbread add sugar To taste.

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