Biscuits & Cornbread

SHEPHERD'S GRAIN KRUSTEAZ PROFESSIONAL HOMESTYLE CORNBREAD

Krusteaz Professional Shepherds Grain believes that producing high quality, nutrient-rich flour shouldnt come at the expense of the environment or family farmers. That is why we have chosen to purchase third-party certified flour from family farmers that grow and harvest their wheat using sustainable agriculture methods to make our Homestyle Cornbread.
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GTIN 10041449477883
Alternative Item # 734-6686
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched unbleached flour (wheat flour*, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), degermed yellow cornmeal, sugar, palm and soybean oil, dextrose, Less than 2% of: baking soda, calcium acid pyrophosphate, egg whites, monocalcium phosphate, salt.

Nutrition Facts

64 servings per Container
Serving Size
1/4 cup dry mix
Amount per serving

Calories

120

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 260mg

11%

Total Carbohydrate 23g

8%

Dietary Fiber 1g

2%

Total Sugars 7g

Includes 7g  Added Sugars

14%

Protein 2g

Vitamin D 0mcg

0%

Calcium 100mg

8%

Iron 1mg

6%

Potassium 30mg

0%

Contains 2 allergens

Eggs
Wheat

May Contain 2 allergens

Milk
Soy

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 1/3 cups) Mix 48 oz (6 cups) Water 24 oz (3 cups) Water 1. Place water in mixer bowl: add mix. Using a paddle, mix on low speed 1 minute. 2. Scrape bowl and paddle. Change to medium speed and mix 1 minute. 3. Scale batter into greased or paper-lined pans. HAND MIXING: Using a large bowl, stir together water and mix until well-blended. Scale batter into greased or paper-lined pans. Do not eat raw batter. High Altitude: For full batch. add 1 1/2 oz (1/3 cup) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed. BAKING DIRECTIONS: Convection Oven: 350F; Standard Oven: 400F Cast Iron Pan (9-inch): 2lb batter; Convection: 26-32 minutes; Standard: 28-34 minutes; Yield: 4, 9-inch pans (16, 4x1 1/2-inch slices) Half Sheet Pan (16x12x1-inch): 4 lb batter; Convection: 14-16 minutes; Standard: 18-20 minutes; 2. 16x12x1-inch pans (64, 3x2-inch cuts) Prep Pan (7 1/2 quart): 8lb batter; Convection: 25-30 minutes; Standard: 33-38 minutes; Yield: 1.7 1/2 qt prep pan (64, 2 oz portions) Standard Muffin Pans: 2 1/4 oz batter (#20 scoop); Convection: 10-12 minutes; Standard: 12-14 minutes; 4 1/2 dozen 2 oz muffins HANDLING TIPS: Do not overmix batter. When scale is not available, fill pans half full. Cornbread is done when crust is golden brown.

Store in a cool, dry place.
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