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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. |
Customer Questions & Answers
Customer reviews
I have tried a few different boxed brands of cornbread and Krusteaz has the best in my opinion. The Honey Cornbread Mix has an authentic flavor. During the holidays I make a double batch and cook it in my Cast Iron Pan to get a great crust on it. I used to use butter in the bottom of the pan but switched over to vegetable oil after over heating the butter and it tastes slightly burnt on the crust. I do add slightly more melted butter in the batter than the directions call for but that is personal preference. I also recommend using unsalted butter too. This pack of 12 is also very affordable when comparing to the store prices as you can save quite a bit by buying this bulk package. I have made the honey butter topping and I do not feel this needs it but again personal preference. I always have left overs for a couple of days too.
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Top reviews from the United States
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Reviewed in the United States on October 10, 2020
I have tried a few different boxed brands of cornbread and Krusteaz has the best in my opinion. The Honey Cornbread Mix has an authentic flavor. During the holidays I make a double batch and cook it in my Cast Iron Pan to get a great crust on it. I used to use butter in the bottom of the pan but switched over to vegetable oil after over heating the butter and it tastes slightly burnt on the crust. I do add slightly more melted butter in the batter than the directions call for but that is personal preference. I also recommend using unsalted butter too. This pack of 12 is also very affordable when comparing to the store prices as you can save quite a bit by buying this bulk package. I have made the honey butter topping and I do not feel this needs it but again personal preference. I always have left overs for a couple of days too.
Images in this review
Reviewed in the United States on March 2, 2016
Apparently several varieties of cornbread are included under this listing. This review is for the Honey Cornbread mix – full fat. This is not my first box of this product. I use it when time is short and I need to pull a meal together quickly.
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.
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.
Images in this review
Reviewed in the United States on October 15, 2018
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