Fast, easy and delicious cornbread with added sweet peppers.
- 1 bag Pamela's Cornbread & Muffin Mix
- 2 TBSP sugar
- 8 TBSP butter* (1 stick) or butter substitute, melted, or ⅓ cup oil
- 2 eggs, large
- 1 cup water or milk
- ½ cup diced bell peppers (any color combination)
- *recommended for best results
Preheat oven to 375°.
Melt butter. In medium bowl, combine Cornbread & Muffin Mix, sugar, melted better, eggs and water. Mix in bell peppers. 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.
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