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Krusteaz® Honey Cornbread and Muffin Mix
Krusteaz® Honey Cornbread and Muffin Mix
15 ozPopular item
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About
Details
Krusteaz Honey Cornbread & Muffin Mix. Made with real honey. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Happiness is a warm pan of honey cornbread. Contents may settle. Product sold by weight not volume.
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: Heat oven to 375 degrees F. Lightly grease square baking pan or line muffin pan with paper baking cups. 2. Stir: Stir together milk, oil, egg and full pouch cornbread mix until blended. Spoon batter into pan or fill lined muffin cups 2/3 full. Do not eat raw batter. 3. Bake: Bake as directed below or until toothpick inserted into center comes out clean. For square pan, cool 5 minutes before cutting and serving. For muffins, cool 15 minutes; gently loosen and remove from pan. For storing cool completely and place in tightly covered container. Yield: 8x8 or 9x9-inch pan; 375 degrees F temperature; 27-29 minutes bake time. Yield: 12 standard muffins; 375 degrees F temperature; 14-16 minutes bake time. Yield: 24-28 mini muffins; 375 degrees F temperature; 11-13 minutes bake time. High altitude (over 5,000 feet): Prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tbsp of milk.
Warnings
Contains: wheat. Made on equipment that makes products containing eggs, milk, soy and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 2g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 340mg14%
- Total Carbohydrate 27g9%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 2g
Details
Krusteaz Honey Cornbread & Muffin Mix. Made with real honey. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Happiness is a warm pan of honey cornbread. Contents may settle. Product sold by weight not volume.
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: Heat oven to 375 degrees F. Lightly grease square baking pan or line muffin pan with paper baking cups. 2. Stir: Stir together milk, oil, egg and full pouch cornbread mix until blended. Spoon batter into pan or fill lined muffin cups 2/3 full. Do not eat raw batter. 3. Bake: Bake as directed below or until toothpick inserted into center comes out clean. For square pan, cool 5 minutes before cutting and serving. For muffins, cool 15 minutes; gently loosen and remove from pan. For storing cool completely and place in tightly covered container. Yield: 8x8 or 9x9-inch pan; 375 degrees F temperature; 27-29 minutes bake time. Yield: 12 standard muffins; 375 degrees F temperature; 14-16 minutes bake time. Yield: 24-28 mini muffins; 375 degrees F temperature; 11-13 minutes bake time. High altitude (over 5,000 feet): Prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tbsp of milk.
Warnings
Contains: wheat. Made on equipment that makes products containing eggs, milk, soy and tree nuts.
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