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Bob's Red Mill Cornbread & Muffin Mix -- 24 oz

Bob's Red Mill Cornbread & Muffin Mix
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Bob's Red Mill Cornbread & Muffin Mix -- 24 oz

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Bob's Red Mill Cornbread & Muffin Mix Description

  • Stone Ground Cornbread & Muffin Mix
  • Kosher

Our versatile Cornbread Muffin Mix makes a delicious simple cornbread or excellent cheddar jalapeno cornbread muffins. Use this mix to make everyday suppers extra special!


Dear Friends,

I think everyone can agree, there's something magical about the aroma of fresh baked cornbread coming out of the oven. But in today's busy worked, it can be hard to find the time to make something special. That's why we created a line of delicious mixes that can be prepared in minutes and offer the incredible flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating!


To your good health,

  Bob Moore


Classic Cornbread

2 1/3 cups Bob's Rd Mill® Cornbread & Muffin Mix

1 ¼ cups Water

1 Egg

¼ cup Oil


Preheat oven to 350°F. Generously grease an 8 x 8-inch pan. Place cornbread mix in a large bowl. Add water, egg, and oil. Mix until just blended and pout batter into prepared pan. Bake for 30 minutes, until golden brown. Makes 16 two by two-inch squares.


Full Package

1 package Bob's Red Mill® Cornbread & Muffin mix

2 ½ cups Water

2 Eggs

½ cup Oil


Prepare batter as above and pout into a generously greased 9 x 13-inch pan. Bake at 350°F for 30 minutes, until golden brown. Makes 24 approx two by two-inch squares.


Cornbread Muffins

Prepare as above. Line standard muffin pan with paper baking cups, or spray with nonstick cooking spray. Fill cups ¾ full with batter. Bake at 400°F for 15 minutes, until golden brown. Makes 12 muffins (24 with full package).

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/3 cup Dry Mix (55 g)
Servings per Container: About 12
Amount Per Serving% Daily Value
Total Fat1.5 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium650 mg28%
Total Carbohydrate41 g15%
   Dietary Fiber7 g25%
   Total Sugars7 g
     Includes 5g Added Sugars10%
Protein5 g
Vitamin D0 mcg0%
Calcium32 mg2%
Iron1 mg6%
Potassium196 mg4%
Other Ingredients: Whole grain cornmeal, whole wheat flour, sugar, buttermilk powder, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), baking soda.

Contains: Wheat, Milk

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Bundt Pan Cornbread

Freshly baked cornbread is so inviting with its warm, slightly nutty aroma and golden color. Making it in a Bundt pan elevates the presentation and makes slicing and serving pretty, too. This moist, 6-ingredient cornbread is an easy side dish or treat on its own. Make it earthier and spicy by adding chopped jalapeños or green chilies. And for more dessert-like sweetness, add a simple lemon glaze of powdered sugar and lemon juice. Bundt Pan Cornbread on Counter Next to Tea Towel

Bundt Pan Cornbread

  • 1-1/2 cups cornbread mix
  • 1/3 cup milk
  • 1/4 cup light sour cream
  • 2 eggs
  • 2 Tbsp. honey
  • 1/2 cup canned corn
  1. Preheat oven to 400 degrees F. Spray Bundt pan with cooking oil.
  2. In mixing bowl, combine cornbread mix, milk, sour cream, eggs and honey. Mix well.
  3. Stir in corn kernels.
  4. Pour cornbread mixture into Bundt cake pan.
  5. Bake 20 minutes.

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