Southern Cornbread & Muffin
- RICH AND SAVORY: Krusteaz dials up the Southern deliciousness with a cornbread that’s richer and more savory than traditional cornbread, with a touch of creamy buttermilk. It’s perfect with a dollop of whipped butter and as a side dish to spicy chili.
- EASY TO MAKE: Add milk, butter and eggs to the mix, and whisk until blended. Then spoon the batter in a lightly greased baking pan, muffin pan or even a cast iron skillet.
- MAKE IT YOUR OWN: Use Krusteaz Southern Cornbread and Muffin Mix to make a batch of muffins or a delicious 9-inch skillet cornbread.Try something new—like savory cornbread muffins with cheddar and scallion or caramelized apple skillet cornbread.
- 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 colors.
1 Cup Milk (or Buttermilk)
1/3 Cup Melted Butter
HEAT oven to 375°F. Lightly grease baking pan(s), cast iron skillet, or muffin pan.
WHISK together milk, butter and eggs. Add full box cornbread mix and stir until blended. SPOON batter into pan or fill muffin cups 2/3 full.
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.
|8x8x2 or 9x9x2-inch pan (Metal or Glass)||375°F||24-29 minutes|
|9-inch Cast Iron Skillet||375°F||20-22 minutes|
|12 Standard Muffins||375°F||16-18 minutes|
Toasted, cubed cornbread makes delicious croutons.
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.
More Mixes to Love
With a pantry full of Krusteaz, you'll never run out of making ideas.