Pamela's Corn Kernel Cornbread

a plate filled with Pamela's Cornbread and Muffins

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.

Corn Muffins: fill muffin cups 3/4 full. Bake for 15 to 17 minutes. Yield: 12 muffins.

Re-heat Cornbread in microwave by wrapping in paper towels, or wrap in foil to re-heat in oven.