Sweet Corn Muffin
Nothing compliments a delicious meal more than something sweet on the side. Krusteaz Sweet Corn Cornbread is the moist, sweet side dish that takes every meal up a notch.
2/3 Cup Milk
1/4 cup vegetable oil (or melted butter)
HEAT oven according to bake chart below. Line muffin pan with paper baking cups or lightly grease.
STIR together milk, oil, egg and corn muffin mix until well blended. SPOON batter into muffin cups, filling 2/3 full. For square pan, spread batter evenly into lightly greased 8x8-inch pan.
BAKE as directed below or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. For square pan, cool 5 minutes before cutting and serving. Cool completely and store in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons milk. Check muffins/cornbread at shortest bake time. Muffins/cornbread are done when wooden toothpick inserted into center comes out clean and top is light golden brown.
|12 Standard Muffins||400°F||15-17 minutes|
|5-6 Jumbo Muffins||400°F||23-25 minutes|
|8x8-inch pan||375°F||25-28 minutes|
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.
INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow cornmeal, palm and soybean oil, leavening (baking soda, sodium aluminum phosphate), salt, food starch-modified, xanthan gum.
May contain egg, milk, soy and tree nuts.
More Mixes to Love
With a pantry full of Krusteaz, you'll never run out of making ideas.