Quality and value since 1930. Add egg and milk.

Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Vegetable Shortening (palm Oil, Soybean Oil), Contains Less Than 2% Of Each Of The Following: Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Tricalcium Phosphate, Wheat Starch, Niacin, Dextrose, Reduced Iron, Corn Starch, Thiamine Mononitrate, Riboflavin, Natural Flavor, Folic Acid, Silicon Dioxide

Cornbread (Johnny Cake): Preheat oven to 400 degrees F. Prepare as directed for Corn Muffins except pour batter into greased 8 inch square pan. Bake 16 - 20 minutes. Vegetarian Corn Muffins: Yield 6 muffins. 1 pkg. Jiffy Vegetarian Corn Muffin Mix. 1 Egg (substitutes may be used. See below for alternatives). 1/3 cup milk (substitutes may be used. See below for alternatives). 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 cups 2/3 full. Bake 15 - 20 minutes or until golden brown. Plant-Based Ingredient Alternatives: Milk Substitutes: 3 tbsp. aquafaba (recommended for best results)(canned chickpea liquid) or 1/3 cup unsweetened applesauce.