Corn Kernel Cornbread

Name: Corn Kernel Cornbread
Ingredients: 1 bagPamela's Cornbread & Muffin Mix; ½ cup sugar; 8 TBSP butter* (1 stick) or butter substitute, melted, or ‚Öì cup oil; 2 eggs, large; 1 cup water or milk; ¾ cup fresh or frozen corn kernels (thawed & drained); Optional: for color add 2 TBSP chopped pimentos; *recommended for best results

on Oct 05 2023

Ingredients

1 bagPamela's Cornbread & Muffin Mix
½ cup sugar
8 TBSP butter* (1 stick) or butter substitute, melted, or ‚Öì cup oil
2 eggs, large
1 cup water or milk
¾ cup fresh or frozen corn kernels (thawed & drained)
Optional: for color add 2 TBSP chopped pimentos
*recommended for best results

Directions

Preheat oven to 375°.
Melt butter. In medium bowl, combine Cornbread & Muffin Mix, sugar, melted better, eggs and water. Mix in corn kernels and pimentos (if using). Pour into greased 8-inch square pan and bake in the middle of the oven for 35-45 minutes or until a toothpick comes out clean. To make muffins, spray tins or papers well with non-stick spray, fill to top, and bake 20 to 25 minutes.
To re-heat cornbread, wrap in paper towels and re-heat in microwave, or wrap in foil and re-heat in oven.
VARIATIONS:
Sugar substitute
Sugar can be reduced or deleted for a less sweet cornbread. Or, substitute ¼ cup honey or agave liquid to replace the sugar.
© Pamela's Products, Inc.

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