Honey Cornbread & Muffin
Who doesn't love cornbread? This version combines corn, honey, and vegetable oil or butter in a mouthwatering twist on traditional recipes. Take it to the next potluck and wait for the applause.
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- 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.
- 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.
- MAKE IT YOUR OWN: Use this Krusteaz Honey Cornbread and Muffin Mix to make a batch of 24-28 mini muffins, 12 standard muffins, or cast iron skillet bread. Add a little savory with goat cheese and caramelized onions.
- INGREDIENTS WE’RE PROUD OF: With the right blend of wheat flour and real cornmeal, this savory cornbread is made with a touch of creamy buttermilk and no artificial flavors or no artificial colors.
START WITH:
2/3 Cup Milk
1/3 Cup Vegetable Oil
1 egg
STEP 1
IF USING PAN OR MUFFIN PAN
1 // HEAT oven to 375°F. Lightly grease pan or line muffin pan with paper baking cups.
2 // STIR together milk, oil, egg and full box cornbread mix until blended. SPOON batter into pan.
3 // BAKE as directed below 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.
STEP 2
IF USING SKILLET
1 // 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.)
2 // PREPARE batter as directed. POUR batter into preheated skillet.
3 // 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.
START WITH:
1/2 Cup
1/3 Cup Vegetable Oil
1 egg
STEP 1
HEAT oven to 375°F. Lightly grease pan or line muffin pan with paper baking cups.
STEP 2
STIR together milk, oil, egg and full box cornbread mix until blended. Fill muffin pan 2/3 full.
STEP 3
BAKE as directed below 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.
| Yield | Temperature | Bake Time |
| 8x8x2 or 9x9x2-inch pan | 400°F | 27-29 minutes |
| 24-28 Mini Muffins | 400°F | 11-13 minutes |
| 12 Standard Muffins | 400°F | 14-16 minutes |
| 8-inch cast iron skillet (or any ovenproof skillet) | 400°F | 20-25 minutes |
For a fun texture, add 1/2 cup corn to the batter before baking.
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS: Enriched unbleached flour (wheat flour, malted barley flour, ascorbic acid [dough conditioner], niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), degermed yellow cornmeal, sugar, salt, leavening (baking soda, sodium acid pyrophosphate), buttermilk, soybean oil, natural flavors.
CONTAINS: Wheat, Milk.
May contain Egg, Soy and Tree Nuts.
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