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This morning, I served my family hot skillet corn bread with butter, honey, and pie cherry jam. And I just finished making about 50 three-inch corn cakes that I’ll keep warm in a serving tray for a potluck in town later this morning. Since I’m making so many round cakes, I chose my oven method. From my first batch, I crowned one with butter, drizzled honey all over it, and declared, perfection! Puffed and golden, they look gorgeous along with the bouquet of daffodils I gathered this morning. You can use my stovetop skillet-bake instructions, my oven-bake instructions or make a BakeOver crust.
This is a Project F.A.R.M. (First-class American Rural Made) product.
Ingredients: Organic Unbleached Wheat Flour, Organic Yellow Corn Meal, Organic Cane Crystals, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Sea Salt, and Baking Soda.
Nutrition Facts: One 72 g serving equals 250 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 470 mg sodium, 54 g carbohydrate (2 g fiber, 7 g sugar), 6 g protein.