Cornbread and Muffin Mix · Gluten-Free · Nut-Free · Peanut-Free · Sides · Soy-Free ·Oct 20, 2021

Buttermilk Cornbread

Name: Buttermilk Cornbread
Yield: One
Ingredients: 1 bag Pamela's Cornbread &amp; Muffin Mix; 1/2 cup sugar; 8 tbsp butter (1 stick), melted; 2 eggs, large; 1 cup buttermilk

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

Buttermilk Cornbread

Rated 3.5 stars by 2 users

Servings

One 8-inch square pan or 12 muffins

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

Ingredients

1 bag Pamela's Cornbread & Muffin Mix
1/2 cup sugar
8 tbsp butter (1 stick), melted
2 eggs, large
1 cup buttermilk

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Directions

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

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Buttermilk Cornbread

Buttermilk Cornbread

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