Details

There’s absolutely nothing like fresh-out-of-the-oven, crumbly honey cornbread—especially when it’s fat-free! This moist and delicious Krusteaz Fat Free Honey Cornbread and Muffin Mix is the ideal side dish for meals from BBQ to chili. It’s also delectable on its own, and making it is easy. Just add water to your mix and bake in a pan or muffin tray until golden brown. Krusteaz Fat Free Honey Cornbread and Muffin Mix comes in a 14.5-ounce box—and contains no artificial flavors, no artificial colors or no artificial preservatives.

• RICH AND FAT FREE: Corn and honey come together in this moist, rich, fat-free cornbread. Enjoy it on its own, or as a mouthwatering side dish to BBQ, soup or chili.

• EASY TO MAKE: Simply add water, stir until blended. Spoon your batter into a baking pan, or muffin cups and bake until golden brown.

• MAKE IT YOUR OWN: Use this Krusteaz Fat Free Honey Cornbread and Muffin Mix to make a pan of cornbread, 24 mini muffins or 12 standard muffins. Serve it up spicy by adding pepper jack cheese and diced green onions or go sweet with goat cheese and cranberries.

• INGREDIENTS WE’RE PROUD OF: This mix combines corn and honey in a delicious, fat-free twist on traditional cornbread—with no artificial flavors, no artificial colors or no artificial preservatives.

• WHAT’S INCLUDED: Every order of this cornbread mix includes twelve, 14.5-ounce boxes with a shelf life of 548 days from production. This box is great for keeping Krusteaz on hand whenever you crave it!

Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Enzymes), Sugar, Degermed Yellow Cornmeal, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate Sodium Acid Pyrophosphate), Cellulose, ,maltodextrin, Dextrose, Salt, Food Starch-modified, Emulsifier (propylene Glycol Monoester, Mono-diglycerides, Sodium Stearoyl Lactylate)*, Whey Protein Concentrate (milk Protein), Nonfat Milk, Xanthan Gum, Honey Powder, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake.

Directions

You'll need: 1-1/4 cups water. Tip: For an easy stir-in idea, and 12 oz drained whole kernel corn. 1. Heat: Heat oven to 400 degrees F. Lightly grease pan, or grease or line muffin pan with paper baking cups. 2. Stir: Stir together water and cornbread mix until blended. Spoon batter into pan or fill muffin cups 2/3 full. 3. Bake: Bake as directed below or until golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container. Yield: 8x8 or 9x9-inch pan; Temperature: 400 degrees F; Bake Time: 18-22 minutes. Yield: 12 Standard Muffins; Temperature: 400 degrees F; Bake Time: 16-18 minutes. Yield: 24 Mini Muffins; Temperature: 400 degrees F; Bake Time: 12-14 minutes. High altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water. Do not eat raw batter.

Warnings

Contains: wheat and milk. May contain eggs, soy and tree nuts.