Krusteaz Country Brunch Cornbread Recipe

✔ Updated October 21, 2026 · clearer method, doneness test, storage and box-mix upgrades

This Krusteaz cornbread recipe turns one box of honey cornbread mix into a cheesy country brunch bake with sausage, Monterey Jack and green onion.

It's one bowl, 25 minutes in the oven, and my favorite shortcut for a lazy weekend brunch.

Why You'll Love This Cornbread

• One bowl, one box: the mix does the work, and the add-ins make it a meal.
• Sweet and savory, with honey cornbread, melty cheese, smoky meat and fresh green onion.
• Brunch to dinner, great with eggs in the morning or next to a bowl of chili.

Krusteaz Cornbread, Three Ways

A box of Krusteaz Honey Cornbread & Muffin Mix is one of my favorite pantry shortcuts. Here's how I take it from basic to brunch.

• Basic box cornbread: stir the mix with milk, oil or melted butter and one egg, then bake in a greased 8-inch square pan as the box directs. Follow the package for current amounts and times.
• Upgraded everyday cornbread: use melted butter instead of oil, swap the milk for buttermilk and add 1/2 cup sour cream for a richer, moister square.
• Country brunch cornbread (this recipe): sour cream, Monterey Jack, sausage or bacon and green onion turn the mix into a hearty, sliceable brunch bake.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Drain the meat well. Pat cooked sausage or bacon dry and let it cool a few minutes. Extra grease makes the center heavy and slow to set.
• Don't overmix. Stir only until the dry mix disappears. A few lumps give a tender crumb; beating the batter makes it tough.
• Test the center, not the edges. The cheese and sour cream keep it moist, so I check the very middle with a toothpick. Still wet? Give it 3 to 5 minutes more.
• Use full-fat sour cream. It adds moisture and a little tang that balances the honey sweetness. Plain Greek yogurt works in a pinch.
• Change the pan, change the time. In a 9-inch pan, start checking at 20 minutes. Doubled in a 9 x 13-inch pan, it takes about 30 to 35 minutes.

Variations

• Cheddar and jalapeño: use sharp cheddar instead of Monterey Jack and add 1 to 2 seeded, finely chopped jalapeños.
• Corn lover's: fold in 1 cup of drained canned or thawed frozen corn.
• Ham and cheese: swap the sausage for 1 cup diced cooked ham.
• Vegetarian: skip the meat and add sautéed peppers and onions, well drained.
• Muffins: divide the batter among 12 greased muffin cups and bake for about 15 to 20 minutes, until a toothpick comes out clean.

Serving, Storage and Reheating

Serve it warm with scrambled eggs, fruit salad and coffee for brunch, or next to a bowl of chili for dinner. It goes well with our Wendy's chili copycat and Texas Roadhouse chili, and it's a good fit for a breakfast potluck.

• Fridge: because it contains meat, cheese and sour cream, refrigerate leftovers within 2 hours, covered, for up to 4 days.
• Freezer: wrap cooled squares individually and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: warm squares in a 350°F oven for about 10 minutes, or microwave for 30 to 45 seconds, until hot.
• More cornbread: try our Aunt Jemima cornbread or browse our cornbread recipes.

Frequently Asked Questions

How do you make Krusteaz cornbread better?

My favorite upgrades: use milk instead of water, melted butter instead of oil, and add sour cream for moisture. Then stir in cheese, cooked sausage or bacon, green onion, jalapeño or a can of drained corn. Don't overmix, and bake just until a toothpick comes out clean.

What are the basic Krusteaz cornbread directions?

The basic honey cornbread is the mix stirred with milk, oil or melted butter and one egg, then baked in a greased 8-inch square pan. Amounts, temperature and time can vary by box and product, so follow the directions printed on your package.

Can you use buttermilk in Krusteaz cornbread?

Yes. Use the same amount of buttermilk as the milk. It gives a slightly tangy flavor and a tender crumb, which works especially well in a savory cornbread like this one.

Can I make this cornbread ahead?

Yes. Bake it, cool it completely, and keep it covered in the fridge for up to 4 days. Reheat squares in a 350°F oven for about 10 minutes, or microwave for 30 to 45 seconds. It also freezes well for up to 3 months.

What's the difference between corn muffin mix and cornbread mix?

They are often the same mix. Muffin versions tend to be a little sweeter and more cake-like, while classic Southern cornbread uses little or no sugar. Krusteaz honey mix can be baked as muffins or as cornbread in a pan.

🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.