| 24 oz Bag | Bags (Shipping extra) | Case of 12 ($5 Flat Rate Shipping) |
 |
Cooking Instructions – Cornbread/Corn Muffins
Ingredients
- 2 eggs
- 2 tablespoons vegetable oil
- 1 cup water
- 1/2 cup milk or buttermilk
- 2 cups Dixie Lily Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Preheat oven to 450F.
Grease a 9 inch skillet or a muffin pan and place in oven to heat.
Beat eggs in a mixing bowl.
Add remaining ingredients in order listed, stirring to blend.
Pour batter into hot pan/skillet and bake 20 to 25 minutes until golden brown.
Serving suggestion
Serve Dixie Lily Cornmeal muffins with Dixie Lily Spanish Bean Soup.
Nutrition Facts
Serving Size 30g
Servings 23
Amount Per Serving
Calories 110 Calories from Fat 9
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 23g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Amount Per Serving
Calories 110 Calories from Fat 9
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 23g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.