Rhode Island corn bread and muffins are made with our native white corn (instead of yellow) and bake up to be light, fluffy, and naturally sweet. Just add water, oil, and an egg to make a big batch of 18 to 24 standard muffins or a dozen large ones.

24 oz.

Ingredients: Stone Ground Wheat Flour, Stone Ground White Cor nMeal, Sugar, Non-Fat Dry Milk, Whey, Baking Powder, and Salt