Krusteaz Gluten Free Honey Cornbread Mix, Made with Real Honey, 15 oz Box

This is really good - even if it's gluten free. I bought this for Thanksgiving Dinner where one of the people had a Gluten Allergy. I also bought the regular cornbread mix with Gluten. I made Cornbread stuffing with both of them in a separate bowl. They both came out amazing. All of the ingredients were identical in the stuffing. I really thought the Gluten Free would take weird. Nope - it tasted just as good as the regular mix. I will definately be buying this again for next Thanksgivings Stuffing!

Box looked like it had been squashed a few times. How convenient, expiry date was stamped in spot that you can barely read the year. I used a magnifier to read it and saw that it expired in 2023. Tried to return but item buts not eligible for return and there is no option for a refund. So disappointed!

The flavor is good. However the package makes 10 medium muffins which for the money is extremely expensive.

I use this as a base for so many gluten free recipes! I always grease my cupcake tin with light olive oil or bacon grease and bake individual muffins with this batter due to my modifications. It doesn’t rise/bake as well in a single large pan due to my necessary changes. I have food allergies so I replace the egg with a single serving cup of Motts unsweetened applesauce (3 oz approx) and a dash of extra baking powder. I use coconut, almond or soy milk with equal results (coconut really enhances the sweetness). I often stir in about 1/2 to 3/4 cup of still frozen Mexican cauliflower rice from Trader Joe’s and top each muffin with pickled jalapeño slices. They turn out moist, spicy and so flavorful! Sometimes I’ll fill the tins and then chop up and drop in Little Smokey Beef Sausages or hot dogs to make a savory appetizer. I’ve also used muffins prepared with coconut milk as the base for desserts like strawberry shortcakes or topped with chocolate frosting. I should note that the muffins tend to stick to my nonstick tins, even with the grease, but they are easy to remove with a silicone spatula when warm, so don’t let that discourage you.

I’ve tried many brands of gluten free corn bread and this one is my favorite by far. Others can be dense, too sweet, grainy, or lack flavor and taste like cardboard. This one is packed with corn flavor with the right amount of sweetness. It has the consistency you’d expect of good corn bread - slightly denser and moister than cake but not heavy and hard like some corn breads. I like to play around with this too and often add to the recipe: 1 4.5 oz drained chopped green chilies, a splash of tobacco sauce, 1/2 cup of frozen corn, and a big spoonful of sour cream (then pull back a little on the added milk). With all the additions, I just keep it in the oven several minutes longer until a toothpick comes out more or less clean. Note: Adding the green chilies does not make this hot, it just gives it added flavor to balance the sweetness of the corn bread. Delicious!