Since 1988. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. No artificial colors, flavors or preservatives. The sunny yellow color of organic field grown corn will fill your eyes as the aroma recognized for generations fills your kitchen. With no artificial flavors, colors or preservatives, there is nothing quite as soothing and comforting as warm, wonderful cornbread! The anticipation of butter and honey melting over this savory staple transports us all to childhood - you can bake wonderful cornbread, delectable muffins, and savory tart crusts. Visit our website for more great recipes! www.pamelasproducts.com. Enjoy all of our wheat-free and gluten-free products. Certified gluten-free. Manufactured in a GF Certified Facility. Questions or concerns, please contact us: Phone (707) 462-6605. Pamela's Products is proud to support national and regional non-profit Celiac Disease, Gluten Intolerance and Autism Support Organizations.

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 Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Sea Salt, Xanthan Gum.

Cheddar Cheese Cornbread: Add 2 cups shredded cheddar cheese. Green Onion & Sour Cream Cornbread. Add 1 cup sour cream, 1 cup chopped green onions and 1/2 tsp black pepper. Corn Kernel Cornbread Add 1 cup sour cream, 1 cup chopped green onions and 1/2 tsp black pepper. Corn Kernel Cornbread: Add 1 cup fresh or 1 can 8-3/4 oz) corn kernels, drained. Optional: For color add 2 tbsp chopped pimentos. Southern Skillet Cornbread: 1 Bag Pamela’s cornbread & muffin mix. 3 eggs, large. 1 Cup buttermilk. Yields: One 8 inch or 9 inch skillet. Instructions: Preheat oven to 375 degrees. Mix all ingredients together and set aside. Place cast iron or heavy metal skillet in oven to preheat. Carefully spoon 1 TBSP butter or shortening into hot pan and return to oven until melted Carefully pour batter into hot skillet and return to oven. Bake for 20-25 minutes until golden brown, or inserted toothpick comes clean. Re-heat cornbread in microwave by wrapping in paper towels, or wrap in foil to re-heat in oven. Original Recipe: 1 Bag Pamela's Cornbread & Muffin Mix; 1/2 cup sugar; 8 tbsp butter, melted; 2 eggs, ;large; 1 cup water. Yields: One 8 inch square pan. Ingredients Options: For butter, replace with 1/3 cup oil. Sugar can be reduced or deleted for a less sweet cornbread. 1/4 cup honey or agave liquid can replace the sugar. Instructions: Preheat oven to 375 degrees. Melt 8 tbsp butter. In a bowl, combine mix, sugar, melted butter, eggs and water. Pour into greased pan and bake for 23-25 minutes. Cornbread Muffins: Fill greased muffin tin 3/4 full. Bake for 15-17 minutes. Yields: 12 muffins.