Buttermilk Cornbread

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

Ingredients

    Yield: One 8-inch square pan or 12 muffins

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.

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
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Denise

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.

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Mary

This is AWESOME! Great flavor and texture - all gluten eaters in my family love it when I make Pamela's with buttermilk!