Pamela's Buttermilk Cornbread
5/17/2011
Buttermilk make this a light a fluffy cornbread, excellent for serving with chili or on its own with melted butter and honey.
© Pamela's Products, Inc.
1 bag Pamela's Cornbread ; Muffin Mix
1/2 cup sugar
8 tbsp butter, melted
2 eggs, large
1 cup buttermilk
Yield: one 8-inch square pan.
Preheat oven to 375º.
In bowl, combine all ingredients. Pour into greased pan and bake for 23 to 35 minutes.
Re-heat cornbread in microwave by wrapping in paper towels, or wrap in foil to re-heat in an oven.
Corn Muffins: fill muffin cups 3/4 full. Bake for 15 to 17 minutes. Yield: 12 muffins.
Variations: Sugar can be reduced or deleted for a less sweet cornbread. 1/3 cup HONEY or AGAVE liquid can replace the sugar. 1/3 cup OIL can replace the butter.