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Krusteaz Muffin Mix, Honey Cornbread, 15 oz
We don't know when or if this item will be back in stock.
Flavor | Cornbread |
Brand | Krusteaz |
Weight | 1.05 Pounds |
Allergen Information | Milk, Tree Nuts, Soy, Wheat, Eggs |
Package Information | Box |
About this item
- Rich and sweet: Corn and sweet honey come together in our moist, rich cornbread. Enjoy it on its own, or as a delicious side to your favorite soup or chili.
- Easy to make: Simply add milk, egg and oil and stir until blended, then spoon batter into a baking pan, cast iron skillet, or muffin cups and bake until golden brown.
- Make it your own: Use this Krusteaz Honey and Cornbread Muffin Mix to make a batch of 24-28 mini muffins, 12 standard muffins, or cast iron skillet bread. Serve up a spicy version by adding jalapenos and cheddar, or deal up the sweetness with goat cheese and caramelized onions.
- Ingredients we’re proud of: This mix combines corn and honey in a mouthwatering twist on traditional cornbread—with no artificial flavors or colors.
- What's included: Every order of this cornbread mix includes one, 15-ounce box with a shelf life of 548 days from production. This box is great for keeping Krusteaz on hand when you crave it!
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From the manufacturer


Make an old favorite. Make a new classic. Go recipe or go rogue.
With Krusteaz there's just one rule. Make. It. Happen. Our easy-to-make mixes were made with makers in mind. So open a box, open your imagination and ready, set, make!

Make a meal a feast.
Just try to name a better side dish than cornbread. Whether you’re having dinner for two or cooking for a big gathering, make it memorable by making Krusteaz cornbread. Pair our sweet honey cornbread with something savory or match our southern style cornbread with...well, anything.
You love making, and we love making mixes with wholesome, quality ingredients.
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Krusteaz Honey Cornbread | Krusteaz GF Honey Cornbread | Krusteaz Southern Cornbread | |
Other products you might enjoy | Southern Cornbread Mix, Banana Quick Bread Mix, Cinnamon Swirl Crumb Cake mix. | Gluten Free Cinnamon Swirl Mix, Gluten Free Blueberry Muffin Mix, Gluten Free Yellow Cake Mix. | Honey Cornbread Mix, Banana Nut Muffin Mix, Meyer Lemon Pound Cake Mix. |
About the recipe | Light and fluffy with honey for the sweeter side of cornbread. | Moist, delicious honey cornbread with no gluten. | Packed with real cornmeal, this dense cornbread is moist and delicious. |
Product Features | This mix combines fresh corn, honey, and rich butter. | This mix combines fresh corn, honey, and rich butter. | Made with real cornmeal. |
Wholesome, quality ingredients | No artificial flavors or colors. | No artificial flavors, colors, or preservatives. | No artificial flavors or colors. |
Quick and easy prep | Stir together eggs, oil, milk and mix. Bake until bread is a light golden brown. Let cool for about 5 minutes. | Stir together eggs, oil, milk and mix. Bake until bread is a light golden brown. Let cool for about 5 minutes. | Whisk together milk, butter and eggs and mix. Bake until golden brown. Let cool for about 5 minutes. |
Product Description
Get extra gold stars at the next potluck supper with Krusteaz crazy delicious honey cornbread. The sweet scent of honey and cornmeal is enough to tempt anyone’s taste buds, and you won’t have to ring the dinner bell more than once. Hint: Be sure to top this moist, delicious cornbread with melty butter right after it comes out of the oven, and you'll forever be known as “that epic cornbread maker.”
Product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 7.6 x 5.6 x 1.7 inches; 1.05 Pounds
- UPC : 041449300115
- Manufacturer : Continental Mills
- ASIN : B000QCPNZY
- Best Sellers Rank: #15,954 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #27 in Muffin Mixes
- Customer Reviews:
Important information
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.
You will need: 1 cup milk, and 1 egg. Before you begin: Preheat oven to 400 degrees F. (glass pan 375 degrees F.), Lightly grease 8x8x2 inch baking pan. Blend milk, egg, and full box mix together in medium bowl Stir until moistened.
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Reviewed in the United States on October 10, 2020
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Reviewed in the United States on October 10, 2020








1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk
Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Taste is subjective which probably explains the difference in opinion regarding this product. Some people like jiffys (I don’t) and/or love marie callendars (a family member calls it cake not cornbread), but I think Krusteaz is closer in flavor and texture to made from scratch.
On the box is a recipe using the mix but adding canned corn kernels, bacon crumbles, grated cheddar and chopped green onion. Chile was the plan for dinner so I changed the recipe by adding 1/2 cup cooked frozen corn kernels (don’t like canned,) 1/2 cup grated cheddar and a tablespoon of dried red bell pepper to the mix. The mix itself requires 2/3 cup milk, an egg and 1/3 cup oil/melted butter.
Besides additional flavor, the extra ingredients also added texture and visual interest – all with minimal effort. I prepare the mix with oil (olive) rather than butter and the taste is fine, although no question butter would make it even more delicious.
The mix is slightly sweet and moist. I used the directions for high altitude. And, because I was using a dark tin muffin pan adjusted the temperature down to 395 degree instead of 400, and reduced the cooking time to 18 minutes instead of 20 and they were perfectly cooked. It is easy to overcook the batter and end-up with a dry crumbly result, so I always test with a bamboo skewer when it a few minutes before bake time is complete.
The muffins/cornbread freezes well although they should be consumed within three months which is when the taste will begin to deteriorate. Lately, although the regular cornbread mix is usually in stock at my local market, the honey cornbread variety is not always on the shelf so it is good to find it here. The “best buy” date on the box was fourteen months in the future.

Reviewed in the United States on March 2, 2016
Taste is subjective which probably explains the difference in opinion regarding this product. Some people like jiffys (I don’t) and/or love marie callendars (a family member calls it cake not cornbread), but I think Krusteaz is closer in flavor and texture to made from scratch.
On the box is a recipe using the mix but adding canned corn kernels, bacon crumbles, grated cheddar and chopped green onion. Chile was the plan for dinner so I changed the recipe by adding 1/2 cup cooked frozen corn kernels (don’t like canned,) 1/2 cup grated cheddar and a tablespoon of dried red bell pepper to the mix. The mix itself requires 2/3 cup milk, an egg and 1/3 cup oil/melted butter.
Besides additional flavor, the extra ingredients also added texture and visual interest – all with minimal effort. I prepare the mix with oil (olive) rather than butter and the taste is fine, although no question butter would make it even more delicious.
The mix is slightly sweet and moist. I used the directions for high altitude. And, because I was using a dark tin muffin pan adjusted the temperature down to 395 degree instead of 400, and reduced the cooking time to 18 minutes instead of 20 and they were perfectly cooked. It is easy to overcook the batter and end-up with a dry crumbly result, so I always test with a bamboo skewer when it a few minutes before bake time is complete.
The muffins/cornbread freezes well although they should be consumed within three months which is when the taste will begin to deteriorate. Lately, although the regular cornbread mix is usually in stock at my local market, the honey cornbread variety is not always on the shelf so it is good to find it here. The “best buy” date on the box was fourteen months in the future.


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