I love cornbread, and even though it’s not at all difficult to make from scratch, I decided to try some Pamela’s Gluten-Free Cornbread Mix when I saw that it was on sale. When I mixed and baked this cornbread the first time, I was not impressed. The muffins were thick, dry, heavy, and tasted more like grits than cornbread.
But the following morning, some random butter that had obviously been melted and then forgotten about was discovered in the microwave. When I was asked why there was abandoned butter in the microwave, I realized that it was because I forgot to add it to the cornbread mix the evening before. Oops.
Resolved to give Pamela’s cornbread mix a fair shot, I bought another bag while it was still on sale, and made a point of not forgetting to add the butter when I used it to make more cornbread muffins a few days later. This batch turned out MUCH better. I even posted pictures and raved about it on Tumblr, Facebook, and Twitter.
So I guess it’s only fair I do a real blog post about it. I didn’t follow the recipe on the bag exactly, but I did use a couple of the suggested variations. I added the stick of melted butter and 2 eggs, but I personally don’t like sweet cornbread, so I left out the sugar and used a tablespoon or so of honey instead. I also subbed buttermilk for the water.
Once all the ingredients are mixed together, then it’s just a matter of evenly dividing the batter between the pan cavities (they should be about ¾ full) and baking for 15-17 minutes in a 350º oven.
This time around everything was grand, except the muffins wanted to stick a little, despite the generous layer of cooking spray I used. But running a spatula or knife around the sides loosened them.
These didn’t last long at our house. The bag of mix made 12 cornbread muffins, and one was sacrificed before the photo op for quality control purposes, but we didn’t have any left over for the next day. So I went out to see if the mix was still on sale, but sadly, it wasn’t.
I made a batch of gluten-free cinnamon rolls with the bread mix. I know, I’ve done that before, but rather than experiment, I figured I’d just go with what I know. Plus, I was in the mood for something cinnamon. I also (finally) made gluten-free pancakes with the baking mix. They were delicious, so I’m definitely doing that again.