Pamela's Corn Kernel Cornbread
5/17/2011
Add additional fresh corn flavor and texture to this traditional recipe with whole corn kernels.
© Pamela's Products, Inc.
1 bag Pamela's Cornbread ; Muffin Mix
1/2 cup sugar
8 tbsp butter, melted
2 eggs, large
1 cup water
1 cup fresh or 1 can (8-3/4oz.) corn kernels, drained
Optional: for color add 2 tbsp chopped pimentos
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 oven.
Corn Muffins: fill muffin cups 3/4 full. Bake for 15 to 17 minutes. Yield: 12 muffins.