Dehydrated corn muffin and bread mix is a quick fix to any meal. Try spicing it up with dehydrated peppers, chili powder, and freeze dried cheese. Add freeze dried corn for a delicious corn bread. It even works as a topping for taco casserole! A perfect addition to your food storage and survival food stash.
Ingredients: Bleached enriched wheat flour (wheat flour, malted barley flour, enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, corn meal, soybean oil, nonfat dry milk, dried whole eggs, leavening (sodium aluminum phosphate, sodium bicarbonate), salt, dry honey powder (honey, high fructose corn syrup, wheat starch, corn syrup, soy flour, calcium stearate, soy lecithin), xanthan Gum, artificial flavor.
Contains: Wheat, dairy, egg
Directions: Mix 3 cups muffin mix with 1 ¼ cups cold water in an electric mixer for 30 seconds on low speed, then 1 ½ minutes on medium speed. Do not over mix. May add 2 tsp. oil for moisture muffin. Grease bottom of muffin tins and fill 2/3 full. Bake at 375 degrees for 14-16 minutes. For bread, add 2 ½ cups water and 5 cups corn bread mix. Mix on low speed for 1 minute then on high speed for 1 minute. Pour into greased 9X13 pan and bake 23-25 minutes at 350 degrees.