Tenda-Bake offers top of the line white corn meal mix for quick, delicious, homemade cornbread just like grandma used to make. Just add milk, an egg, and oil!

Enriched White Corn Meal (contains White Corn Meal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin And Folic Acid), Enriched Bleached Wheat Flour (contains Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin And Folic Acid), Leavening (contains Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate) And Salt.

Southern Cornbread: Bake Time: 20-30 minutes. Serves: 6-8. 2 cups Tenda-Bake White Self-Rising Corn Meal Mix; 1-1/4 cups milk; 1 large egg, lightly beaten; 1/4 cup vegetable oil or melted shortening. Heat oven to 400 degrees F. Coat an 8 to 10-inch ovenproof skillet or square pan with oil or shortening and place in oven to heat. Combine corn meal, milk, egg and oil. Pour into hot skillet or pan. Bake 8-inch skillet or baking pan for 25 to 30 minutes; 10-inch skillet for 20 to 25 minutes or until golden brown. Recipe Variations: Corn Muffins or Corn Sticks: Heat oven to 400 degrees F. Coat 12 muffin cups or corn stick pan with oil and place in oven to heat. Combine all ingredients. Pour batter into hot cups to 2/3 full. Bake corn muffins for 20 to 25 minutes; corn sticks for 12 to 15 minutes or until golden brown. Makes 12 muffins or 20 corn sticks. Sweet Cornbread: Add 1/3 cup sugar to dry mix. Mix and bake as directed above.