With its rich, sweet flavor, our Gluten Free Honey Cornbread is a real multi-tasker: perfect for traditional cornbread, in a skillet, or as a corn muffin. Krusteaz Gluten Free Honey Cornbread pack all the great flavor of the classic comfort food but without the gluten! Simply add milk, vegetable oil and an egg to the mix and have mouthwatering cornbread in as little as 15 minutes. With no artificial colors, flavors or preservatives, Krusteaz Gluten Honey Cornbread is a perfect guilt-free side dish for any meal. This mix comes in a 15-ounce box.

• SAME GREAT TASTE: Our gluten free cornbread packs all the flavor of our classic cornbread mixes

• EASY TO MAKE: Simply add milk, oil and an egg for irresistible cornbread or cornbread muffins

• FAMILIAR INGREDIENTS: No artificial flavors, colors or preservatives

• CERTIFIED GLUTEN FREE: All of our gluten free mixes are certified by the Gluten-Free Certification Organization

• WHAT'S INCLUDED: Every order of this cornbread mix includes one 15-ounce box with a shelf life from production of 365 days. This box is great for buying to always keep a Krusteaz mix on hand for when you crave it! *Please see individual box best buy dates

• No Preservatives/No Artificial Preservatives

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

You'll need:

1 cup milk.

1/3 cup vegetable oil.

1 egg.

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 muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container.

Do not eat raw batter.

Yield: 8x8-inch or 9x9-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