Add buttermilk to the mix and bake in an 8-inch square or muffin tin. With a soft crumb inside and crusty outside, its slightly sweet, the perfect complement to soup for supper.
Cook Time: 20 Minutes
Serves: 11
Idegermed Yellow Corn Meal, Enriched Wheat Flour , Sugar, Baking Powder, Sodium Bicarbonate, Salt
- 3 tablespoons butter
- 1 cup buttermilk
- 2 large eggs
- Preheat oven to 425°F.
- Blend together eggs and buttermilk in a mixing bowl.
- Stir in Cornbread mix.
- Melt butter in 8 x 8 inch baking pan in oven.
- Remove pan, swirl butter around to coat inside of heated pan.
- Stir remainder of melted butter into batter and pour into preheated pan.
- Bake 15-20 minutes until firm on top and lightly brown.
- Serve with soup for supper or with butter and hot syrup for breakfast.
Product Reviews
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Cornbread
I made this to go along with the Montana chili and it did not disappoint. I brushed butter and honey on the top when it was finished baking and it was one of the best tasting cornbread I’ve had. It was sweet but not too sweet. I will definitely buy it again.
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Your cornbread mix is the best!!!
I have been buying Frontier Soups online for many years. I'm delighted to see that Roger's Gardens in Newport Beach, CA is now carrying your products. Roger's is a glorious nursery/gift gallery and you are fortunate to have "found" each other. Unfortunately, they do not yet carry Broccoli Cheddar Soup, hope they will soon. Your cornbread mix is the best!!! Thank you for providing many delicious dinners!
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Tastes Homemade
One of the best corn breads ever! And easy to make!!
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