Description

Details
Create delicious cornbread and muffins with Krusteaz Honey Cornbread and Muffin Mix. An excellent choice to have on hand for a sweet twist on traditional cornbread. This easy-to-prepare cornbread mix results in delicious cornbread or muffins right from your home kitchen. To prepare, stir milk, oil, egg and mix until blended. Spoon the batter into a pan or muffin cups then bake until golden brown. A versatile baking mix that you can use in recipes or customize with mix-ins. Try enjoying your creations as a cheesy corn casserole—see the back of the box for a recipe. Each 15 oz box of this Krusteaz Honey Cornbread Mix and Muffin Mix makes up to an 8×8 or 9×9-inch pan of delectable honey cornbread, up to 12 standard honey corn muffins, or up to 28 mini muffins. Made with no artificial flavors and no artificial colors. This cornbread mix embodies the excellence you can expect from Krusteaz. Fill a plate with honey cornbread and watch them disappear. You love baking and we love making craveworthy mixes. With Krusteaz, one baking mix means endless possibilities.

• One 15 oz box of Krusteaz Honey Cornbread Mix and Muffin Mix—create tasty cornbread from home with this Krusteaz honey cornbread mix​

• Make the perfect savory and sweet side dish, this easy-to-make mix creates honey cornbread in less than 30 minutes—just add milk, oil, and an egg

• Great for afternoon snacks, holiday events or as the staple side dish to all the meals you create, anytime of the year

• Krusteaz Honey Cornbread Mix and Muffin Mix contains no artificial flavors and no artificial colors

• Each box of this cornbread mix makes up to an 8×8 or 9×9-inch pan of honey cornbread, up to 12 standard honey corn muffins, or up to 28 mini muffins

• Versatile baking mix you can use in recipes or customize with mix-ins—try making a cheesy corn casserole; see the recipe on the back of the box

Ingredients
ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, MAY CONTAIN ENZYMES, ASCORBIC ACID), SUGAR, DEGERMED YELLOW CORN MEAL, CANOLA OR SOYBEAN OIL, SALT, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE), HONEY POWDER, XANTHAN GUM.

Directions
You will need:
Square Pan: 2/3 cup milk, 1/3 cup vegetable oil (or melted butter), 1 Egg.
Muffins: 1/2 cup milk,1/3 cup vegetable oil (or melted butter), 1 egg.

Tip: For delicious honey butter, combine 3 tbsp honey with 1/2 cup softened butter. Serve with warm cornbread.

1 Heat oven to 375 degrees F. Lightly grease pan or line muffin pan with paper baking cups.
2 Stir with a spoon: Stir together milk, oil, egg and cornbread mix until blended. Spoon batter into pan or fill muffin cups 2/3 full.
3 Bake Until golden: Bake as directed below or until light golden brown. For square pan, cool 5 minutes before cutting and serving. For muffins, cool 15 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container.

Yield: 8 x 8 or 9 x 9 – inch pan; 27 – 29 minutes bake time.
Yield: 12 standard muffins; 14 – 16 minutes bake time.
Yield: 24-28 mini muffins; 11 – 13 minutes bake time.

High altitude (over 5000 feet): Prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tablespoons milk.

Do not eat raw batter.

Warnings
Contains: wheat. May contain milk, egg, soy and tree nuts.