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.