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Buttermilk Cornbread
  • Gluten-Free
  • Soy-Free
  • Nut-Free

Buttermilk Cornbread

Buttermilk makes a light and fluffy cornbread, excellent for serving with chili or on its own with melted butter and honey.


    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 substitute

    Sugar can be reduced or deleted for a less sweet cornbread. Or, substitute ¼ cup honey or agave liquid to replace the sugar.

    Butter substitute

    Equivalent butter substitute or ⅓ cup oil can replace the butter.

    © Pamela's Products, Inc.

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