Pamela's Sweet Old Fashioned 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

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.

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.

Buttermilk Cornbread: replace water with 1 cup buttermilk

Cheddar Cheese Cornbread: add 2 cups shredded cheddar cheese.

Green Chili Cheese Cornbread: add 1 can (4oz.) roasted green chili peppers, 2 cups shredded cheddar cheese, use unsalted butter, and add 1/4 cup additional water.

Green Onion and Sour Cream: add 1 cup sour cream, 1 cup chopped green onions, and 1/2 tsp black pepper.

Corn Kernel Cornbread: add 1 cup fresh or 1 can (8-3/4oz.) corn kernels, drained. Optional: for color add 2 TBSP chopped pimentos.

Sweet Pepper Cornbread: reduce sugar to 2 TBSP and add 2 TBSP chopped red and yellow sweet peppers.

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