Krusteaz Southern Cornbread and Muffin Mix, No Artifical Flavors or Colors, 11.

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. With Krusteaz, one mix means endless possibilities
   
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!
  
Specifications
Allergen-Free Statements: Artificial Color Free
Brand: Krusteaz
Manufacturer: Continental Mills Inc
Food Form: Dry Mixes
Assembled Product Weight: 0.7312 POUNDS
Assembled Product Dimensions (L x W x H): 5.50 x 1.53 x 7.44 Inches
Directions
Instructions: You Will Need: 1 cup milk, 1/3 cup melted butter, 2 eggs1. Heat oven to 375°F. Lightly grease baking pan, cast iron skillet or muffin pan.2. Stir together water and cornbread mix until moistened. Spoon batter into pan or fill muffin cups 2/3 full.3. Bake as directed or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container.Yields 8 x 8 x 2-inch or 9 x 9 x 2-inch pan, bake for 18?22 minutes. Yields 24 mini muffins bake for 12?14 minutes. Yields 12 standard muffins, bake for 16?18 minutes.High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.