Per 3 Tbsp: 120 calories; 0 g sat fat (0% DV); 490 mg sodium (21% DV); 0 g sugars. Enriched. Making family traditions easy for over 100 years. Making Family Traditions Easy: If you grew up in the South on homemade cornbread and biscuits, enjoying the Grand Ole Opry, and gathering around the kitchen table every day with family and friends, you may know Martha White's cute little baby face, Her image has graced our full line of baking products for over a century, since 1899, and stands for the finest baking tradition in kitchens across the South. Highest Grade: Martha White. Goodness gracious, it's good! An Honored Baking Tradition: Today we are proud to maintain the quality of Martha White products that her father established, and we cherish the same mission of making family traditions easy. For the best recipes and baking tips visit us at www.marthawhite.com. Questions or Comments? 1-800-663-6317 weekdays. Package information will be helpful when contacting us.

• Ideal cornmeal for baking your favorite southern-inspired recipes

• Make corn muffins, corn bread, corn cakes and cornmeal waffles with this corn meal

• Martha White has been making family traditions easy for over 100 years

• Making Family Traditions Easy For Over 100 Years

Enriched Degerminated Yellow Corn Meal And Enriched Flour (degerminated Yellow Corn Meal, Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Salt.

Tex-Mex Cornbread: 1 teaspoon vegetable shortening or 1 teaspoon vegetable oil, 1 large egg, 1 cup Martha white self-rising enriched yellow corn meal mix, 1 (8.5 oz.) can cream-style corn, 1/2 cup milk, 2 tablespoons vegetable oil, 1 teaspoon sugar, 1 cup shredded sharp cheddar cheese, 1 tablespoon finely chopped jalapeno pepper. Heat oven to 450 degrees F. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes. Whisk egg in medium bowl. Stir in corn meal mix, corn, milk, oil and sugar until smooth. Stir in cheese and pepper until blended. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 25 to 30 minutes or until golden brown. Makes 8 to 10 servings. Easy Golden Cornbread: 1 teaspoon vegetable shortening or vegetable oil, 2 large eggs, 1 cup milk, 1/4 cup vegetable oil, 1-1/2 cups Martha White Self-Rising Enriched Yellow Corn Meal Mix, 1 cup Martha White AlI-Purpose Flour, 1/4 cup sugar. Heat oven to 450 degrees F. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes. Whisk eggs in medium bowl. Stir in milk, oil, corn meal mix, flour and sugar until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional milk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 20 to 25 minutes or until golden brown. Makes 8 to 10 servings.