Denise 09/243/2019 09/01/2019
Best cornbread ever! I leave out the sugar and use it for my oyster cornbread stuffing. I have to cook it specifically for stuffing. Not enough leftovers. Plus leftovers reheat to perfection. My husband and I had given up on gluten free because had tried some really disgusting tasting brands out there that were inedible. I'm so happy I can eat corn bread again. I even make corn cakes out of it. I like the cornbread best cooked in buttered preheated cast iron skillet, so crispy! It does soften the next day but that first day I have to use self control not to just eat it all day to enjoy the crispy crust. Even the gluten tolerant in the family love this. They just think I've gone back to making homemade corn bread instead of Jiffy. Thank you Pamela. A friend told me about you. Needless to say she's now my favorite person.
Mary 03/75/2016 03/16/2016
This is AWESOME! Great flavor and texture - all gluten eaters in my family love it when I make Pamela's with buttermilk!
What kind of abuse are you reporting?