Krusteaz Honey Cornbread and Muffin Mix - No Artificial Colors, Flavors or Preservatives - 15 OZ (Pack of 12)
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I've used it after the expiration date before. If it was a few months or a year, I wouldn't do it.
My Zojirushi had a cake menu that made cornbread, so it all depends on the bread machine. It doesn't go through the rising, beating, or any of the other steps that yeast bread requires. So, yes, it can be made in a bread machine (in my case), and I plan to try it in a rice cooker as well. This type of bread is now being baked by a lot of people. A cake setting is available on my Zoji rice cooker. I'm a gadget freak.
I'd give it a shot; if your 9 1/2 x 13 is filled enough to rise an inch or so, you should be fine. Check to see if it's done after the recommended time; you may need a few more minutes. Good luck, there's no need to muck around with two pans when one will suffice.
Selected User Reviews For Krusteaz Honey Cornbread and Muffin Mix - No Artificial Colors, Flavors or Preservatives - 15 OZ (Pack of 12)
I've tried several different boxed cornbread brands and believe that Krusteaz is the best. Honey Cornbread Mix has a real taste to it. I make a double batch during the holidays and bake it in my Cast Iron Pan to get a nice crust. I used to use butter in the bottom of the pan, but I switched to vegetable oil after overheating the butter and getting a slightly burnt crust; I do add slightly more melted butter in the batter than the directions call for, but that is purely personal preference. It's also a good idea to use unsalted butter. When compared to store prices, this 12-pack is also very affordable, as you can save a lot of money by purchasing in bulk. I've made the honey butter topping and don't think it's necessary, but it's a matter of personal taste. I always have leftovers for a few days as well.
This listing appears to include a number of different types of cornbread. This is a review of the Honey Cornbread Full Fat Mix. This isn't the first time I've purchased this product; I use it when I'm short on time and need to throw something together quickly. Some people like jiffys (I don't) and/or love marie callendars (a family member refers to it as cake rather than cornbread), but I believe Krusteaz is closer in flavor and texture to made from scratch. br>br>On the box, there's a recipe that calls for canned corn kernels, bacon crumbles, grated cheddar, and chopped green onion in addition to the mix. Dinner was going to be chile, so I tweaked the recipe by adding 1/2 cup cooked frozen corn kernels (I don't care for canned), 1/2 cup grated cheddar, and a tablespoon of dried red bell pepper. 2/3 cup milk, an egg, and 1/3 cup oil/melted butter are all required ingredients in the mix. br>br>In addition to adding flavor, the extra ingredients also added texture and visual interest – all with minimal effort. I make the mix with oil (olive) instead of butter and it tastes fine, though butter would undoubtedly make it even more delicious. br>br>I followed the directions for high altitude and the mix is slightly sweet and moist. And, because I was using a dark tin muffin pan, I reduced the temperature to 395°F instead of 400°F and the cooking time to 18 minutes instead of 20 minutes, and they turned out perfectly. It's all too easy to overcook the batter and end up with a tough batter. I always test with a bamboo skewer a few minutes before the bake time is up to ensure that the result is not dry and crumbly. br>br>The muffins/cornbread freeze well, but they should be eaten within three months of freezing, otherwise the flavor will deteriorate. Although my local market usually has the regular cornbread mix in stock, the honey cornbread variety isn't always available, so it's nice to find it here. On the box, there was a 14-month "best buy" date.
It smelled like rotten eggs as soon as I opened it. It baked up fine, but the smell lingered, and the texture was a little off, almost gummy. I frequently order this brand's pancake mix, but I doubt I'll order their cornbread mix.
I guess the manufacturer changed the ingredients for this cornbread mix, which I had purchased in a large size from BJ store about a year ago and thought it was almost as good as my recipe, so when I saw a smaller box on Amazon and decided to buy it, it was not moist, didn't look or taste like cornbread at all, completely disappointed, and I will never purchase this product again. I looked at the first ingredient, which was enriched unbleached wheat flour, which wasn't the case when I bought it at BJ's Store. Krusteaz should be investigated for misrepresenting its cornbread product, and Amazon should stop selling it until they change their recipe to include cornmeal as the first ingredient, rather than the third after sugar. DISAPPOINTING IN THE MAXIMUM EXTENT.
Penguin Cornbread is a favorite of ours, as well. This stuff reminds me a lot of cornbread from my childhood (late 1950s), which is when I first discovered it. We tried it and came up with an idea right away, which we tested and found to be a CHARM. Make the batter as directed, but instead of the entire 1/3 cup of melted butter, use half and half butter and vegetable oil. Here's how it works: We grabbed a can of sweet yellow corn and got to work- drained and heated in a frying pan until just sizzling, to heat and dry it out a little. Put that in the mix and wisk it up fast and heavy, then put it in the pre-production. Straight into the oven, in a greased 9 x 9 pan. Preheat the oven to 375°F and bake for 28–30 minutes. Make sure you don't kill each other over the final piece- In the case, there are still 11 boxes! (And if you like your cornbread sweet, I'm sure you could add some sugar to it without ruining it. ).
The best "homemade" cornbread I've ever had from a box! Not only does my family enjoy it, but so did our guests when we had them over. It was completely consumed. It was impossible for me to believe it was a mix. It's on par with the bread at our neighborhood restaurant, which everyone adores. It's a moist recipe, not a dry one, so if that's what you're looking for, you might not enjoy it as much as we do. It has a hint of sweetness. If there are any leftovers, store them in an airtight container. It will keep for a long time if kept refrigerated. We also use this cornbread to make sausage gravy instead of biscuits. It's an unusual pairing, but it works well; you get a hint of sweetness. With the honey bread vs. the sausage spices, there's a salty thing going on. br>I bake it in a greased brown enamelware baking pan, and it's delicious!.
During COVID's heyday, 19 It is understandably difficult to receive deliveries on time, and even when they are delivered, not all of the items ordered are in stock. As a result of my husband and I staying put - as should be the case for everyone - We can't get to the store right now, so I ordered this mix to replace the muffins we usually buy from the bakery at our local supermarket. We didn't have milk, so I used water and added walnuts instead; they turned out perfectly and were delicious and satisfying. I only wish there were more flavors to choose from in this mix.
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