Details
Fixin’ to serve up some cornbread? Then pick up a box or two of Krusteaz Southern Cornbread and Muffin Mix. Real cornmeal and a touch of creamy buttermilk make this rich, savory Southern-inspired mix a staple for the serious cornbread lover. A cast iron skillet is not required, but strongly encouraged.
• RICH AND SAVORY: Krusteaz dials up the Southern deliciousness with a cornbread that’s richer and more savory than traditional cornbread, with a touch of creamy buttermilk. It’s perfect with a dollop of whipped butter and as a side dish to spicy chili.
• EASY TO MAKE: Add milk, butter and eggs to the mix, and whisk until blended. Then spoon the batter in a lightly greased baking pan, muffin pan or even a cast iron skillet.
• MAKE IT YOUR OWN: Use Krusteaz Southern Cornbread and Muffin Mix to make a batch of muffins or a delicious 9-inch skillet cornbread. Make our go-to or try something new—like savory cornbread muffins with cheddar and scallion or caramelized apple skillet cornbread.
• INGREDIENTS WE’RE PROUD OF: With the right blend of wheat flour and real cornmeal, this savory cornbread is made with a touch of creamy buttermilk and no artificial flavors or colors.
• WHAT'S INCLUDED: Every order of this cornbread mix includes one, 11.5-ounce box with a shelf life of 548 days from production. Pick up an extra box so you always have Krusteaz cornbread on hand when you crave it!
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 AND PALM OIL, NATURAL FLAVORS (CONTAINS MILK DERIVATIVES).
Directions
You’ll Need: 1 cup milk (or buttermilk); 1/3 cup butter, melted; 2 eggs. Tip: toasted, cubed cornbread makes delicious croutons. 1. Heat oven to 375 degrees F. Heat oven to 375 degrees F. Lightly grease baking pan, cast iron skillet or muffin pan. 2. Stir with a whisk. 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. 3. Bake until golden. 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. Do not eat raw batter. Yield: 8x8 or 9x9-Inch Pan: 24-29 minutes bake time. Yield: 9-Inch Cast Iron Skillet: 20-22 minutes bake time. Yield: 12 Standard Muffins: 16-18 minutes bake time. High Altitude (over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons milk.
