Krusteaz Cornbread and Muffin Mix puts a sweet twist on tradition. This mix combines fresh corn, real honey, and rich butter to create a taste sensation. It is the perfect side dish to any meal, though you may want to eat it all on its own.

Family owned since 1932, our story started in Seattle with an easy-to-prepare pie crust mix named “Krusteaz” (crust + ease). Our innovative spirit helped us grow from a Northwest tradition to a national favorite bringing families together through great tasting food. Today our product line includes pancakes, waffles, muffins, breads, cookies, dessert bars, cornbread, crumb cakes and more. One bite and you’ll know why Krusteaz is a such a cherished tradition.

Our cornbread combines fresh corn, honey, and rich butter in a mouthwatering twist on traditional recipes. Take it to the next potluck and wait for the applause. It is also free of artificial flavors, colors, and preservatives. Each box makes 12 servings.

Ingredients: Enriched Unbleached Flour (wheat Flour, Malted Barley Flour, Ascorbic Acid [dough Conditioner], Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Cornmeal, Salt, Leavening (baking Soda, Sodium Acid Pyrophosphate), Soybean Oil, Honey Powder, Natural Flavor.

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

You'll 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 blend. 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 a tightly covered container. Do not eat raw batter. Yield: 8 x 8 or 9 x 9 inch pan, Bake Time: 27 - 29 minutes. Yield: 12 standard muffins, Bake Time: 14 - 16 minutes. Yield: 24 - 28 mini muffins, Bake Time: 11 - 13 minutes. High Altitude (Over 5,000 Feet): Prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tablespoons milk.

Nutrition Facts