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How can you improve on bread that’s been around for 400 years? Lucky for you, we found a way.

Honey Cornbread & Muffin

Who doesn’t love cornbread? This version 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.

5
5 out of 5 (2 votes)
Primary Prep, Ingredients & Nutritional Info

Start with: 2/3 Cup Milk, 1/3 Cup Vegetable Oil (or melted butter), 1 Egg.

  1. // Heat oven to 400°F. Lightly grease baking pan.
  2. // Stir together milk, oil, egg and cornbread mix until moistened. Spoon batter into pan or fill muffin cups 2/3 full.
  3. // Bake as directed or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp all-purpose flour and an additional 2 tbsps milk.

  1. // SKILLET PREP
  2. // Preheat oven to 400°F. Grease sides and bottom of an 8-inch cast iron skillet (or any ovenproof skillet). Place the skillet in the oven for about 5 minutes. (Note: Skillet will be HOT.)
  3. // Prepare batter as directed. Pour batter into preheated skillet. Bake at 400°F 20-25 minutes or until toothpick inserted into center comes out clean. Cool cornbread by removing from skillet and placing on a rack. This will also prevent the surface from becoming soggy.
YieldTemperatureBake Time
8x8x2 or 9x9x2-inch pan400°F22-26 minutes
24 Mini Muffins400°F11-13 minutes
12 Standard Muffins400°F14-16 minutes
8-inch cast iron skillet (or any ovenproof skillet)400°F20-25 minutes

Nutrition

Nutrition Facts

Serving Size: 1/4 cup mix (35g) (amount for 21/2 x 2 piece)

Servings Per Container: about 12

Amount Per ServingMixAs Prepared*
Calories130200
Calories from Fat2080
% Daily Value***
Total fat2g**3%14%
Saturated Fat0g0%8%
Trans Fat0g
Cholesterol0mg0%5%
Sodium240mg14%15%
Total Carbohydrate27g9%9%
Dietary Fiber<1g2%2%
Sugars10g
Protein2g
Vitamin A0%0%
Vitamin C0%0%
Calcium0%2%
Iron2%2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

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.

CONTAINS: Wheat.

Made on equipment that makes products containing eggs, milk, soy and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Cheesy & Onion Cornbread

    Add 1/2 cup chopped green onion & 3/4 cup grated cheddar cheese. Bake as directed.

    Green Onion

    Parmesan Herb Cornbread

    Add 1 cup grated Parmesan, 2 tbsp chopped fresh basil (or 2 tsp dried) & 2 tbsp chopped parsley. Bake as directed.

    Parmesan

    Salsa Cornbread

    Reduce milk to 1/2 cup & Add 3/4 cup salsa & 1 tsp chili powder. Bake as directed.

    Salsa

    Santa Fe Style Cornbread

    Add 1 cup (8 3/4 oz can) creamed corn, 1/2 cup grated cheddar & 2 tbsp diced jalapeños. Bake at 400°F of 22-26 minutes.

    Corn

  • Bacon & Cheddar Mini Corn Loaves

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    Prep 15 min Total Time 40 min Servings 15

    Ingredients

    1 package Krusteaz Honey Cornbread & Muffin Mix

    1/2 cup milk

    1/3 cup vegetable oil (or melted butter)

    1 egg

    1 cup drained, canned corn

    1/2 cup cooked and crumbled bacon

    1/2 cup shredded cheddar cheese

    1/4 cup chopped green onion

    1. //Preheat oven to 400°F. Lightly grease three 5x3x2-inch mini loaf pans.
    2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pans.
    3. //Bake 23-27 minutes or until light golden brown.
    4. //For muffins: spoon batter into 12 greased or paper-lined muffin cups. Bake 18-20 minutes.
  • Cheese & Onion Cornbread

    PRINT SHARE

    Prep 15 min Total Time 40 min Servings 16

    Ingredients

    1 package Krusteaz Honey Cornbread & Muffin Mix

    2/3 cup milk

    1/3 cup vegetable oil (or melted butter)

    1 egg

    3/4 cup grated Monterey Jack cheese

    1/2 cup chopped green onion

    1. //Preheat oven to 400°F. Lightly grease 8x8x2-inch pan.
    2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pan.
    3. //Bake 22-26 minutes. Top with additional cheddar cheese, if desired. Let sit 5 minutes before serving.
  • Classic Holiday Stuffing

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    Prep 20 min Total Time 1 hr 20 min Servings 10-12

    Ingredients

    Cornbread:

    1 package Krusteaz Honey Cornbread & Muffin Mix, prepared and baked as directed on package

    --------------------

    Stuffing:

    2 cups torn English muffins, about 3 muffins

    1/4 cup butter

    2 cups chopped onions, sautéed

    1 cup chopped celery

    1/2 cup dried cranberries

    1/3 cup chopped pecans

    1 1/2 teaspoons sage

    1 1/2 teaspoons thyme

    1 teaspoon salt

    1/4 cup chopped fresh parsley

    2 cups chicken broth

    1 cup half & half

    3 eggs

    1. //Preheat oven to 350°F. Cool cornbread and cut into ¾ -inch cubes. Place on ungreased baking sheet. Bake 14-16 minutes or until golden brown.
    2. //For Stuffing: Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. Place toasted cornbread cubes and torn English muffins in baking pan. Heat butter in large skillet over medium-high heat. Add onions and celery; sauté until tender. Remove from heat and stir in cranberries, pecans, sage, thyme, salt, pepper and parsley. Add vegetable mixture to baking pan, stir gently. In medium bowl whisk together broth, half & half and eggs until well blended. Pour mixture over stuffing ingredients. Gently stir to combine.
    3. //Bake 35-45 minutes or until heated through.
  • Cornbread & Sausage Salad with Southwestern Dressing

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    Prep 30 min Total Time 1 hr 5 min Servings 6

    Ingredients

    1 package Krusteaz Honey Cornbread & Muffin Mix

    2/3 cup milk

    1/3 cup vegetable oil

    1 egg

    1 cup cherry tomatoes, cut in half

    1 ripe avocado, diced

    1 small red onion, finely sliced

    1/2 cup chopped fresh cilantro

    1 lb pre-cooked chicken and apple sausage, grilled and sliced

    Southwestern-flavored or ranch salad dressing, to taste

    1. //Preheat oven to 400°F. Lightly grease 13x9x2-inch pan.
    2. //In medium bowl, blend together Krusteaz Honey Cornbread & Muffin Mix, milk, oil and egg until moistened. Spoon batter into prepared pan.
    3. //Bake 18-22 minutes or until light golden brown. Cool. Cut cornbread into 3/4-inch cubes and place on ungreased baking sheet. Bake at 350°F 14-16 minutes or until golden brown.
    4. //In large bowl, place tomatoes, avocado, onion, cilantro and sliced sausage. Toss with salad dressing. Add toasted cornbread cubes; toss gently and serve.
  • Country Brunch Cornbread

    PRINT SHARE

    Prep 15 min Total Time 40 min Servings 16

    Ingredients

    1 package Krusteaz Honey Cornbread & Muffin Mix

    1/2 cup milk

    1/3 cup vegetable oil (or melted butter)

    1 egg

    1 cup grated Monterey Jack cheese

    3/4 cup sour cream

    8 oz sausage or bacon (cooked and crumbled)

    1/2 cup chopped green onion

    1. //Preheat oven to 400°F. Lightly grease 8x8x2-inch pan.
    2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pan.
    3. //Bake 22-26 minutes. Top with additional cheddar cheese, if desired. Let sit 5 minutes before serving.
  • Double Corn & Ham Bake

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    Prep 15 min Total Time 1 hr 15 min Servings 12

    Ingredients

    1 package Krusteaz Honey Cornbread Mix

    1 can (14 ¾ oz) cream-style corn

    1 can (8 ½ oz) niblet corn, drained

    1/2 cup (1 stick) butter, melted

    1 cup sour cream

    1 1/2 cups shredded cheddar cheese

    2 cups ham, cubed

    1. //Preheat oven to 350°F. Lightly grease 13x9x2-inch baking pan.
    2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pan.
    3. //Bake 48-52 minutes. Top with additional cheddar cheese, if desired. Let sit 5 minutes before serving.
  • Honey Cornbread Fritters

    PRINT SHARE

    Prep 5 minutes Total Time 15 minutes Servings 6-8

    Ingredients

    1 package Krusteaz Honey Cornbread and Muffin Mix

    2/3 cups milk

    2 eggs, slightly beaten

    1/2 stick butter, melted

    1 (15oz) can sweet corn, drained

    Vegetable oil for frying

    1. //In a medium bowl, combine Krusteaz Honey Cornbread and Muffin Mix, milk and eggs, stirring well. Stir in butter and corn.
    2. //In a Dutch oven or deep fryer, pour oil to a depth of 2 inches. Heat oil to 325°F.
    3. //Drop corn batter by tablespoons into hot oil; cooking 2-4 minutes or until golden brown. Drain on paper towels.

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Ratings and Reviews

Honey Cornbread & Muffin : 2 Reviews

This cornbread is so moist you don't even need butter!

5

This is a fantastic corn bread mix! Not too sweet, but just sweet enough! Plan to stock my pantry with this!

5

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