15 oz box
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. Not Applicable
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Made with real honey. No artificial flavors, colors or preservatives. Contents may settle. Product sold by weight not volume. Happiness is a warm pan of honey cornbread. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. With other natural flavors. Facebook. Instagram. Twitter. Pinterest. (hashtag)Krusteaz. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in Touch! M-F 7AM - 4PM (PT) 1 (800) 457-7744. PO Box 88176, Seattle, WA 98138. baking(at)krusteaz.com. Visit krusteaz.com for tips & ridiculously delicious recipes.
You'll Need: Square Pan: 2/3 cup milk; 1/3 cup vegetable oil (or melted butter); 1 egg. Muffins: 1/2 cup milk; 1/3 cup vegetable oil (or melted butter); 1 egg. Tip: For delicious honey butter, combine 3 tbsp honey with 1/2 cup softened butter. Serve with warm cornbread. 1. Heat oven to 375 degrees F. Lightly grease pan or line muffin pan with paper baking cups. 2. Stir with a Spoon: Stir together milk, oil, egg and cornbread mix until blend. 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 square pan, cool 5 minutes before cutting and serving. For muffins, cool 15 minutes; gently loosen and remove from pan. Cool completely and store in a tightly covered container. Do not eat raw batter. Yield: 8 x 8 or 9 x 9 inch pan, Bake Time: 27 - 29 minutes. Yield: 12 standard muffins, Bake Time: 14 - 16 minutes. Yield: 24 - 28 mini muffins, Bake Time: 11 - 13 minutes. High Altitude (Over 5,000 Feet): Prepare as directed, adding 1/4 cup all-purpose flour and an additional 2 tablespoons milk.