Sweet Old Fashioned Cornbread
Print Recipe

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

Fast, easy and delicious cornbread made with organic corn. Everyone will love it! Made with Pamela’s Cornbread & Muffin Mix.

Ingredients

    Yield: One 8" square pan or 12 muffins.

    • 1 (12 oz) bag Pamela's Cornbread & Muffin Mix
    • ½ cup sugar
    • ½ cup (1 stick) butter* or butter substitute, melted
    • 2 eggs, large
    • 1 cup water or milk
    • *recommended for best results
Directions

    Preheat oven to 375°. Grease 8 x 8-inch baking pan, or for muffins, spray cups of standard 12-cup muffin pan with nonstick spray or line with muffin papers. In medium bowl, stir cornbread mix, sugar, butter, eggs and water until combined. Pour batter into square pan or up to tops of muffin cups. Bake in the middle of the oven 23 to 25 minutes for cornbread, or 15 to 20 minutes for muffins, or until a toothpick inserted near the center comes out clean.

    NOTE: While butter is recommended for the best flavor, equivalent butter alternative or ⅓ cup oil can replace butter. Leftover cornbread can be reheated by wrapping in paper towels and reheating in microwave or wrapping in foil and reheating in 350° oven for about 10 minutes.

    VARIATIONS (Variations can change the baking time):

    Sugar Substitute: To make cornbread less sweet, reduce or omit sugar, or replace it with ¼ cup honey or agave syrup.

    Butter substitute: To make dairy-free, replace butter with butter substitute or ⅓ cup oil.

    TRY THESE RECIPES TOO!

    Buttermilk Cornbread

    Cheddar Cheese Cornbread

    Green Chili Cheese Cornbread

    Green Onion and Sour Cream Cornbread:

    Corn Kernel Cornbread

    Sweet Pepper Cornbread

    © Pamela's Products, Inc.

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Lynne Mikulka 11/330/2016 11/26/2016
Preheat oven 400 Put in bowl bag of pam's cornbread mix, sugar, take 3 ears of corn remove corn, put in blender until smooth. Put in small pan cook down to about 3/4 of cup and golden. take off heat add 5 TAB. let cool a bit, add 2 eggs whisk until well mixed. Mix in 1cup of buttermilk. Fold into cornmeal mixture put 1 TAB butter in lg iron pan on stove melt spread around. Pour into skillet spread until smooth. Bake until golden brown until toothpick in center comes out clean. 23 -28 mins Let cool for 5 to 8 min on wire rack. Remove from skillet let cool 20mins before cutting. Great in stuffing
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