Ingredients: Wheat Flour, Degermed Yellow Corn Meal, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Contains Less than 2% of: Baking Soda, Tricalcium Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch Contains: Wheat, Corn

Ingredients: Wheat Flour, Degermed Yellow Corn Meal, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Contains Less than 2% of: Baking Soda, Tricalcium Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch Contains: Wheat, Corn

Yield 6 muffins. 1 pkg. jiffy corn muffin mix. 1 egg. 1/3 cup milk. preheat oven to 400 degrees f. grease muffin pan or use paper baking cups. stir: ingredients together. batter will be slightly lumpy. (for maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.) fill: muffin cup 2/3 full. bake: 15-20 minutes or until golden brown. cornbread (johnny cake): preheat oven to 400 degrees f. preheat as directed for corn muffins except pour batter into greased 8 inch square pan. bake 16-20 minutes. add egg and milk. press here tear back.

Yield 6 muffins. 1 pkg. jiffy corn muffin mix. 1 egg. 1/3 cup milk. preheat oven to 400 degrees f. grease muffin pan or use paper baking cups. stir: ingredients together. batter will be slightly lumpy. (for maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.) fill: muffin cup 2/3 full. bake: 15-20 minutes or until golden brown. cornbread (johnny cake): preheat oven to 400 degrees f. preheat as directed for corn muffins except pour batter into greased 8 inch square pan. bake 16-20 minutes. add egg and milk. press here tear back.