Description
Details
Our
StoryGreat ideas often come out of tough times, and times didn’t get
much tougher than 1932 in the midst of the Great Depression. That year, a
few women who traded recipes conjured up an easy-to-prepare pie crust
mix and named it “Krusteaz” (crust + ease). They went door to door, café
to café, selling their creation. A lot has changed since 1932, but some
things haven’t. We’re still a family business, and we still believe
that nothing brings people together better than delicious food.
Ingredients
Enriched
Unbleached Flour (Wheat Flour, Malted Barley Flour, Ascorbic Acid
[Dough Conditioner], Niacin, Reduced Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Degermed Yellow Cornmeal, Sugar, Salt,
Leavening (Baking Soda, Sodium Acid Pyrophosphate), Buttermilk, Soybean
Oil, Natural Flavors (Contains Milk), Annatto (Color), Turmeric (Color).
Directions
You
Will Need: 1 cup milk (or buttermilk), 1/3 cup melted butter, 2
eggsTip: toasted, cubed cornbread makes delicious croutons.1. Heat oven
to 375degF. Lightly grease baking pan, cast iron skillet or muffin
pan.2. Stir with a whisk. Whisk together milk, butter and eggs. Add full
box cornbread mix and stir until blended. 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 24–29 minutes. Yields 9-inch Cast Iron
Skillet bake for 20–22 minutes. Yields 12 standard muffins, bake for
16–18 minutes.High Altitude (over 5,000 feet): Prepare as directed,
adding an additional 2 tablespoons milk.
Warnings
Contains: Wheat and milk.
May contain eggs, soy and tree nuts.
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