Details
Get extra gold stars at the next potluck supper with Krusteaz crazy delicious honey cornbread. The sweet scent of honey and cornmeal is enough to tempt anyoneās taste buds, and you wonāt have to ring the dinner bell more than once. Hint: Be sure to top this moist, delicious cornbread with melty butter right after it comes out of the oven, and you'll forever be known as āthat epic cornbread makerā.
ā¢ RICH AND SWEET: Corn and sweet honey come together in our moist, rich cornbread. Enjoy it on its own, or as a delicious side to your favorite soup or chili.
ā¢ EASY TO MAKE: Simply add milk, egg and oil and stir until blended, then spoon batter into a baking pan, cast iron skillet, or muffin cups and bake until golden brown.
ā¢ MAKE IT YOUR OWN: Use this Krusteaz Honey and Cornbread Muffin Mix to make a batch of 24-28 mini muffins, 12 standard muffins, or cast iron skillet bread. Serve up a spicy version by adding jalapenos and cheddar, or deal up the sweetness with goat cheese and caramelized onions.
ā¢ INGREDIENTS WEāRE PROUD OF: This mix combines corn and honey in a mouthwatering twist on traditional cornbreadāwith no artificial flavors or colors.
ā¢ WHAT'S INCLUDED: Every order of this cornbread mix includes one 15-ounce box with a shelf life of 548 days from production. This box is great for keeping Krusteaz on hand when you crave it!
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.
