Krusteaz Gluten Free Honey Cornbread Mix is made with real honey and is easily prepared as squares, muffins and even in a skillet. Serving as the perfect side dish to any meal, they taste as good as the original.
Family owned since 1932, our story started in Seattle with an easy-to-prepare pie crust mix named “Krusteaz” (crust + ease). Our innovative spirit helped us grow from a Northwest tradition to a national favorite bringing families together through great tasting food. Today our product line includes pancakes, waffles, muffins, breads, cookies, dessert bars, cornbread, crumb cakes and more. One bite and you’ll know why Krusteaz is a such a cherished tradition.
Krusteaz Gluten Free Honey Cornbread Mix is made with real honey and is easily prepared as squares, muffins, and even in a skillet. Serving as the perfect side dish to any meal, the taste is so good that you won't even miss the gluten. Each box makes 12 servings.
Sugar, Whole Grain White Cornmeal, Degermed Yellow Cornmeal, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Food Starch-modified, Salt, Leavening (sodium Acid Pyrophosphate, Baking Soda), Xanthan Gum, Honey Powder.
May contain milk, eggs and soy.
You'll Need: 1 cup milk; 1/3 cup vegetable oil; 1 egg. Tip: For Cheddar Cornbread, add 1 cup shredded cheddar cheese. 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 blended. 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 muffin, cool 5 minutes, gently loosen and remove from pan. Cool completely and store in tightly covered container. Do not eat raw batter. Yield: 8 x 8-inch or 9 x 9-inch pan, Bake Time: 28 - 32 minutes. Yield: 12 Standard Muffins, Bake Time: 16 - 18 minutes. Yield: 24 Mini Muffins, Bake Time: 15 - 17 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon milk.
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