Buttermilk makes a light and fluffy cornbread, excellent for serving with chili or on its own with melted butter and honey.
- 1 bag Pamela's Cornbread & Muffin Mix
- 1/2 cup sugar
- 8 tbsp butter (1 stick), melted
- 2 eggs, large
- 1 cup buttermilk
Yield: One 8-inch square pan or 12 muffins
Preheat oven to 375°.
In bowl, combine all ingredients. Pour into greased 8-inch square pan and bake for 23 to 35 minutes. To make muffins, fill muffin tin ¾ full and bake for 15-17 minutes.
To re-heat cornbread, wrap in paper towels and re-heat in microwave, or wrap in foil and re-heat in oven.
Sugar can be reduced or deleted for a less sweet cornbread. Or, substitute ¼ cup honey or agave liquid to replace the sugar.
Equivalent butter substitute or ⅓ cup oil can replace the butter.
© Pamela's Products, Inc.