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Krusteaz Professional Cornbread Homestyle Mix

GTIN 10041449100286
Alternative Item # 734-0580
Shelf Life 365 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), sugar, degermed yellow corn flour, degermed yellow cornmeal, palm and soybean oil, dextrose, Less than 2% of: baking soda, monocalcium phosphate, natural and artificial flavors, salt, sodium aluminum phosphate, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake. Freshness preserved with BHA.

Nutrition Facts

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

Calories

140

% Daily Value*

Total Fat 3g

3%

Saturated Fat 2g

8%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 280mg

12%

Total Carbohydrate 26g

9%

Dietary Fiber 0g

0%

Total Sugars 8g

Includes 8g  Added Sugars

16%

Protein 2g

Vitamin D 0mcg

0%

Calcium 30mg

2%

Iron 1mg

6%

Potassium 30mg

2%

Contains 1 allergen

Wheat

May Contain 3 allergens

Eggs
Milk
Soy

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 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 for 1 minute. 2. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Full Batch Sheet Pan: Preheat oven (350F for convection oven; 400 for standard oven). Pour 8lb of batter into a 24x16x1-inch greased full sheet pan. For a convection oven, bake for 14-16 minutes. For a standard oven, bake for 18-20 minutes. Half Batch Sheet Pan: Preheat oven (350F for convection oven; 400 for standard oven). Pour 4lb of batter into a 16x12x1-inch greased full sheet pan. For a convection oven, bake for 14-16 minutes. For a standard oven, bake for 18-20 minutes. Hotel Pan: Preheat oven (350F for convection oven; 400 for standard oven). Pour 8lb of batter into a 2 1/2 inch greased full pan. For a convection oven, bake for 25-30 minutes. For a standard oven, bake for 30-35 minutes. Standard Muffin Pan: Preheat oven (350F for convection oven; 400 for standard oven). Pour 2 1/4 oz (#20 Scoop) of batter into each tin. For a convection oven, bake for 10-12 minutes. For a standard oven, bake for 12-14 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 oz (1/3 cup) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.
365 days shelf life