Krusteaz Sweet Corn Muffin & Cornbread Mix, Moist & Sweet, 16 oz Box

You can make all the mac n‘ cheese, collard greens and pulled pork you want, but a BBQ isn’t complete without sweet, crumbly cornbread or corn muffins. That’s what makes Krusteaz Sweet Corn Muffin and Cornbread Mix the perfect partner for every cookout. Sweet, moist and delicious, this side dish will outshine anything else on the table. Plus, it’s simple to make. Just add milk, oil and an egg to your mix. Bake in a pan, iron skillet or in muffin trays. And keep baking until your cornbread or muffins are golden brown. Krusteaz Sweet Corn Muffin and Cornbread Mix comes in a single, 16-ounce box—and contains no artificial flavors and no artificial colors. 
  
SWEET AND SATISFYING: Nothing compliments a delicious meal more than something sweet on the side. Krusteaz Sweet Corn Muffins and Cornbread take every meal up a notch and they’re the perfect sides for dishes like BBQ—because they don’t crumble like most cornbread
  
EASY TO MAKE: Add milk, oil, and an egg to your mix and stir until blended. Pour your batter into a muffin tray, pan, or iron skillet, then bake until your muffins or cornbread are golden brown
  
MAKE IT YOUR OWN: Get adventurous with your muffins and cornbread mix by adding jalapenos for a kick or blueberries for more sweetness. Or push this mix even further by making delicious treats like cornbread glazed donuts or a classic poultry stuffing
  
INGREDIENTS WE’RE PROUD OF: This moist and sweet mix contains no artificial flavors and no artificial colors
  
WHAT’S INCLUDED: Each order includes a single, 16-ounce box with a shelf life from production of 548 days
 
Specifications
Brand: Krusteaz
Manufacturer: Continental Mills, Inc.
Food Form: Powders
Assembled Product Weight: 16 oz
Assembled Product Dimensions (L x W x H): 5.50 x 1.53 x 7.44 Inches
Directions
Instructions: You will Need: 2/3 cup milk; 1/4 cup vegetable oil (or melted butter); 1 egg. Tip: For a spicy kick, serve with smoky hot honey butter (Recipe below). 1. Heat: Heat oven according to bake chart below. Line muffin pan with paper baking cups or lightly grease. 2. Stir: Stir together milk, oil, egg and corn muffin mix until well blended. Spoon batter into muffin cups, filling 2/3 full. For square pan, spread batter evenly into lightly greased 8x8-inch pan. Do not eat raw batter. 3. Bake: Bake as directed below or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. For square pan, cool 5 minutes before cutting and serving. Cool completely and store in tightly covered container. Yield: 12 standard muffins; Temperature: 400 degrees F; Bake Time: 15 - 17 Minutes. Yield: 5-6 Jumbo muffins; Temperature: 400 degrees F; Bake Time: 23 - 25 Minutes. Yield: 8x8-inch pan; Temperature: 375 degrees F; Bake Time: 25 - 28 Minutes. High altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tbsp milk. Check muffins/cornbread at shortest bake time. Muffins/cornbread are done when wooden toothpick inserted into center comes out clean and top is light golden brown.
Warnings
WARNING - California Proposition 65: NONE