Southern Cornbread & Muffin

Primary Prep, Ingredients & Nutritional Info

Start with: 1 Cups Milk (or buttermilk), 1/3 Cup Melted Butter, 2 Eggs.

// 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.

High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons milk.


Yield	Temperature	Bake Time
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.

Nutrition

Nutrition Facts

Serving Size: 1/12 Package (27g) (amount for 2 1/2 x 2 piece)

Servings Per Container: about 12


Amount Per Serving		Mix	As Prepared*
Calories		100	160
Calories from Fat		5	60
			% Daily Value***
Total Fat	0.5g**	1%	11%
Saturated Fat	0g	0%	20%
Trans Fat	0g
Cholesterol	0mg	0%	15%
Sodium	400mg	17%	20%
Total Carbohydrate	21g	7%	7%
Dietary Fiber	<1g	2%	2%
Sugars	4g
Protein	2g
Vitamin A		0%	4%
Vitamin C		0%	0%
Calcium		0%	2%
Iron		4%	4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:


	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

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 milk), annatto (color), turmeric (color).

CONTAINS: Wheat, milk .

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

Stir things up with our favorite mix-ins & recipes.

Chiles & Cheese Cornbread
PRINT SHARE

Prep 10 min Total Time 35 min Servings 12

Ingredients

1 package Krusteaz Southern Cornbread & Muffin Mix
2 eggs
1 1/3 cups milk
1/3 cup vegetable oil
1 can (4 oz.) diced mild green chiles, drained
1 cup shredded cheddar cheese
1/3 cup finely chopped onions
1. //Preheat oven to 400°F. Lightly grease 9-inch cast iron skillet.
2. //In medium bowl, stir together all ingredients. Spread batter into prepared skillet.
3. //Bake 24-28 minutes or until light golden brown.
Cornbread Spinach Bites
PRINT SHARE

Prep 15 min Total Time 35 min Servings 36

Ingredients

Bites:
3/4 cup finely chopped onion
4 tablespoons butter
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1 cup crumbled, baked Krusteaz Southern Cornbread & Muffin Mix
1/2 cup finely shredded cheese
2 eggs
1/4 teaspoon garlic salt
1/4 teaspoon nutmeg, optional
--------------------
Sauce:
1/2 cup light mayonnaise
1-2 tablespoons prepared horseradish
1. //Preheat oven to 350⁰F.
2. //For Bites: Sauté onion in butter until translucent. In a large bowl, combine onion with remaining ingredients; stir until blended. Shape into 1-inch balls.
3. //Bake on lightly greased baking sheet for 15-18 minutes.
4. //For Sauce: In small bowl, blend sauce ingredients. Serve with Cornbread Spinach Bites.
Tennessee Cornbread Salad
PRINT SHARE

Prep 40 min Total Time 3 hrs Servings 12

Ingredients

Dressing:
1 cup mayonnaise
1/4 cup sweet pickle juice
--------------------
Salad:
3 cups crumbled, baked Krusteaz Southern Cornbread & Muffin Mix
12 slices crisp, cooked bacon (crumbled)
3 cups tomatoes, chopped
1 cup celery, chopped
1 cup onions, chopped
1/2 cup chopped sweet pickles
1. //For Dressing: Whisk together mayonnaise and pickle juice; set aside.
2. //For Salad: In large clear bowl, place half of crumbled cornbread. In separate bowl, combine remaining ingredients; spoon half of mixture over cornbread. Spread half of the dressing over vegetables. Repeat layers. Chill 2 - 3 hours before serving.