Enriched Degermed Yellow Corn Meal (degermed Yellow Corn Meal, Niacin, Iron [ferrous Sulfate], Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Bleached Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (contains One Or More Of The Following: Canola And/or Palm Oil), Tbhq (preservative). Contains 2% Or Less Of Each Of The Following: Leavening (baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Modified Corn Starch.

Preparation Instructions: Corn Muffins: 1. Preheat oven to 400 degrees F. Generously grease muffin pan or use paper liners. 2. Blend corn muffin mix, 1/3 cup milk and 1 egg in medium size bowl. Stir until blended. Batter will be slightly lumpy. Fill muffin pan 1/2 full. 3. Bake at 400 degrees F for 15 to 20 minutes or until light brown. Remove from pan immediately. Makes about 6 muffins. Do not consume/eat raw batter. Corn Sticks: 1. Follow directions for muffins except pour batter into well greased corn stick molds. 2. Bake for 15 to 20 minutes or until golden brown. Corn Bread: 1. Follow directions for muffins except pour batter into well greased 8-inch square pan. 2. Bake about 20 minutes or until done.