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), Sugar, Degermed Yellow Cornmeal, Salt,
Leavening (Baking Soda, Sodium Acid Pyrophosphate), Soybean Oil, Honey
Powder, Natural Flavor.
Directions
You’ll
need: 2/3 cup milk. 1/3 cup vegetable oil (or melted butter). 1 egg.
Tip: For a fun texture, add 1/2 cup corn to the batter before baking. 1.
Heat oven to 375 degrees F: 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 full box cornbread mix until blended.
Spoon batter into pan or fill muffin pan 2/3 full. 3. Bake until golden:
Bake as directed below or until light golden brown. For muffins, cool 5
minutes; gently loosen and remove from pan. Cool completely and store
in tightly covered container. Do not eat raw batter. Yield – bake time:
8×8 or 9×9-inch pan – 26-28 minutes. 12 standard muffins – 14-16
minutes. 24-28 mini muffins – 11-13 minutes. High altitude (over 5,000
feet): Prepare as directed, adding 1/4 cup all-purpose and an additional
2 tablespoons milk.
Warnings
Contains: wheat. May contain milk, eggs, soy and tree nuts.
