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.
START WITH:
2/3 Cup Milk
1/4 cup vegetable oil (or melted butter)
1 Egg
STEP 1
HEAT oven according to bake chart below. Line muffin pan with paper baking cups or lightly grease.
STEP 2
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.
STEP 3
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.
| Yield | Temperature | Bake Time |
| 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 |
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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 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.
CONTAINS: Wheat.
May contain egg, milk, soy and tree nuts.
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