Honey Cornbread & Muffin Mix

Krusteaz Pro Honey Cornbread Mix

Krusteaz Professional Honey Cornbread Mix
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GTIN 10041449474585
Alternative Item # 734-0545
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow cornmeal, soybean oil, salt, leavening (baking soda, sodium acid pyrophosphate), dextrose, egg whites, food starch-modified, nonfat milk, honey powder, natural flavor.

Nutrition Facts

64 servings per Container
Serving Size
1/4 Cup
Amount per serving



% Daily Value*

Total Fat 0


Saturated Fat 0g


Trans Fat 0g

Cholesterol 0mg


Sodium 330mg


Total Carbohydrate 25g


Dietary Fiber 0g


Total Sugars 11g

Includes 10g  Added Sugars


Protein 2g

Vitamin D 0mcg


Calcium 0mg


Iron 1mg


Potassium 30mg


Contains 3 allergens


May Contain 1 allergen


2 allergens are not intentionally nor inherently included

Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1 /2 lb (8 cups) Mix 36 oz (4 1/2 cups) Water 18 oz (2 1/4 cups) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 1 minute. 2. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. 3. Scale batter into greased or paper-lined pans. HAND MIXING: Using a large bowl, stir together water and mix until well-blended. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add an additional 4 oz (1/2 cup) water. Prepare and bake as directed. BAKING DIRECTIONS: Convection: 350F Standard: 400F Half Sheet Pan: 3lb 10 oz batter; Convection: 14-16 minutes; Standard: 18-20 minutes Standard Muffin Pans: 2 1/4 oz batter (#20 scoop); Convection: 12-14 minutes; Standard: 14-16 minutes Cast Iron Pan (9-inch): 1 lb 13 oz batter; Convection: 26-32 minutes; Standard: 28-34 minutes.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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