Old School Mill's Jalapeño Cornbread Mix begins with stone ground, non-GMO corn meal. Best baked in a cast iron skillet, this cornbread is a great compliment to chili, soups, or beans. Wholesome and with great flavor, this mix is sure to satisfy every time.

1 bag Jalapeño Cornbread Mix.

2¼ cups buttermilk or milk. 3 eggs. ¼ cup vegetable oil. 1 teaspoon sugar (optional). Preheat oven to 375˚F. In a medium bowl, combine jalapeño cornbread mix, milk, eggs, oil, and sugar. Stir to mix. Pour into well greased 9″x13″ pan or large skillet and place in oven. Bake 30-35 minutes, or until golden brown. Yield: 12-14 servings.

Net weight 16 oz.

Made in USA