Tips for Making Krusteaz® Cornbread
What do an autumn chili cookoff and a summertime BBQ picnic have in common? That’s right, it’s cornbread—the unsung hero of simple sides.
This versatile side can be enjoyed on its own with a pat of butter, topped with mouthwatering barbecue, or crumbled on top of your favorite spicy chili.
Best of all, cornbread is super easy to make. In just under half an hour, you can have fresh-out-of-the-oven cornbread or muffins to go with your dinner tonight. Follow our tips to get a golden crust and fluffy texture every time.
Why use Krusteaz® Cornbread Mix?
Whether you prefer a touch of honey or a little savory southern flavor, our cornbread mixes provide a touch of comforting deliciousness to any meal. In just a few steps—Heat, Whisk, Spoon, Bake—your kitchen will be filled with the sweet scent of homemade cornbread. With Krusteaz®, making go-back-for-seconds cornbread has never been easier.
What should cornbread batter look like?
To make Krusteaz® cornbread, get out your mixing bowl and add the box of mix, milk, oil, and eggs according to the box directions. Stir the batter until all ingredients are mixed. You don’t need an electric mixer. The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.
Cast Iron Skillet or Muffin Pan?
Cast iron skillets are the traditional way to make cornbread, but they’re not the only way. You can also make cornbread in any standard baking pan, a springform pan, or a muffin pan. Using a muffin pan is the easiest and fastest way to make cornbread. Lightly grease the pan or line with paper baking cups. One box of our cornbread mix makes 12 standard muffins, which are the perfect size to throw in a serving bowl and pass around the table.
If you want to try a cast iron skillet, be sure to place the skillet—with a little bit of oil or butter—in the oven while it’s preheating. Pouring the cornbread batter directly into a hot skillet creates a golden, crispy crust and buttery soft center. Cut into wedges and serve.
More Ways to Love Cornbread Mix
Now that you’re a pro at making classic cornbread, try experimenting with easy mix-ins to add a spicy flavor. Because making is half the fun!
Can I substitute water for milk in cornbread mix?
Yes, you can, but it may result in a less rich flavor. If you’re out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.
Can I substitute butter for vegetable oil in cornbread?
Yes, you can. Use the same quantity specified in the directions. Melt the butter down, and then let it cool for a few minutes before adding it to the mix.
Can I make cornbread without eggs?
Yes, but we recommend using an egg substitute, like applesauce. Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.
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