Pamela's� Cornbread & Muffin Mix. Since 1988. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy
Organic Degermed Corn Meal; Brown Rice Flour; White Rice Flour; Tapioca Starch; Sweet Rice Flour; Potato Starch; Organic Degermed Corn Flour; Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch); Sea Salt; Xanthan Gum.
Pamela's Sweet Old Fashioned Cornbread: 1 bag Pamela's Mix; 1/2 cup sugar; 8 tbsp butter, melted; 2 eggs, large; 1 cup water. Yield: One 8 inch square pan. Preheat oven to 375 degrees F. Melt 8 tbsp butter. In bowl combine mix, sugar, melted butter, eggs and water. Pour into greased pan and bake for 23-25 minutes. Corn Muffins: Fill muffin tin 3/4 full. Bake for 15-17 minutes. Yield: 12 muffins. Variations: Sugar can be reduced or deleted for a less sweet cornbread. 1/4 cup honey or agave liquid can replace the sugar. 1/3 cup oil can replace the butter. Buttermilk Cornbread: Replace water with 1 cup buttermilk. Cheddar Cheese Cornbread: Add 2 cups shredded cheddar cheese. Green Chili Cheese Cornbread: Add 1 can (4 oz.) roasted green chili peppers, 2 cups shredded cheddar cheese, use unsalted butter, and add 1/4 cup additional water. Green Onion and Sour Cream: Add 1 cup sour cream, 1 cup chopped green onions and 1/2 tsp black pepper. Corn Kernel Corn Bread: Add 1 cup fresh or 1 can (8-3/4 oz.) canned corn kernels, drained. Optional, for color add 2 tbsp chopped pimentos. Sweet Pepper Cornbread: Reduce sugar to 2 tbsp and add 2 tbsp chopped red and yellow sweet peppers. Re-heat cornbread in microwave by wrapping in paper towels, or wrap in foil to re-heat in oven.
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