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.

Where to Buy
START WITH:
milk

2/3 Cup Milk

oil

1/3 Cup Vegetable Oil

eggs

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.

bake
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.

baking-pan
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.

START WITH:
milk

1/2 Cup

oil

1/3 Cup Vegetable Oil

eggs

1 egg

STEP 1

HEAT oven to 375°F. Lightly grease pan or line muffin pan with paper baking cups.

heat-none
STEP 1

STIR together milk, oil, egg and full box cornbread mix until blended. Fill muffin pan 2/3 full.

stir
STEP 1

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.

bake
Serving Size 1/12 package (35g) (amount for 21/2 x 2 piece)
Servings Per Container about 12
Calories 130
NameAmount% Daily Value
Total Fat0.5g1%
Saturated Fat0g0%
Trans Fat0g0%
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol0g0%
Sodium340mg14%
Total Carbohydrate29g10%
Dietary Fiber<1g2%
Sugars13g0%
Incl. Added Sugars
Sugar Alcohol
Protein1g0%
NameAmount% Daily Value
Vitamin A0mg0%
Vitamin C0mg0%
Vitamin D0mcg0%
Iron4%
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 unbleached flour (wheat flour, malted barley flour, ascorbic acid [dough conditioner], niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow cornmeal, salt, leavening (baking soda, sodium acid pyrophosphate), soybean oil, honey powder, natural flavor.

CONTAINS: Wheat.

May contain milk, eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

Add-Ins

Simple Add-ins

Make it your own with these easy ways to add to the box directions.

Green Onions

Cheesy & Onion Cornbread

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

Parmesan Herb Cornbread

fresh salsa

Salsa Cornbread

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

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.

Recipes

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a Maker!

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