Corn Kernel Cornbread
Print Recipe

Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free

Fast, easy and delicious cornbread with whole corn kernels added.

Ingredients
    • 1 bag Pamela's Cornbread & Muffin Mix
    • ½ cup sugar
    • 8 TBSP butter* (1 stick) or butter substitute, melted, or ⅓ cup oil
    • 2 eggs, large
    • 1 cup water or milk
    • ¾ cup fresh or frozen corn kernels (thawed & drained)
    • Optional: for color add 2 TBSP chopped pimentos
    • *recommended for best results
Directions

    Preheat oven to 375°.

    Melt butter. In medium bowl, combine Cornbread & Muffin Mix, sugar, melted better, eggs and water. Mix in corn kernels and pimentos (if using). 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.

    VARIATIONS:

    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.

    © Pamela's Products, Inc.

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