Pamela's has done it again! The new gluten-free mix, the Cornbread & Muffin Mix, has lived up to my expectations. It even contains organic corn, which is a must in my book.
So far I have only made the regular sweet cornbread recipe on the package. I was a little worried that it would be too sweet and considered cutting the sugar as the recipe suggested as an alternative, but I decided to make the recipe exactly as written (there is no sugar in the mix itself). I am so glad I did because the level of sweetness in the cornbread was PERFECT. The texture and flavor was to me exactly as cornbread should be.
I have made mini-muffins with this mix for several parties. All the non-gluten-free people love them and can't stop eating them. People always ask to take muffins home for their kids.
The recipe calls for butter, but you could easily use a dairy-free margarine like Earth Balance, or substitute oil as the recipe states. There is not an egg-free recipe on this mix (as there is with other Pamela's mixes) because Pamela said she wasn’t happy with how it turned out without eggs (she’s a perfectionist, that one).
Something that I really like about Pamela’s mixes is that there are so many recipes on each package. The Cornbread & Muffin Mix has suggestions for cornbread variations, including Buttermilk, Cheddar Cheese, Green Chili Cheese, Green Onion and Sour Cream, Corn Kernel and Sweet Pepper Cornbreads. Other recipes include Southern Skillet Cornbread, Southern Cornbread Dressing, Cranberry Orange Corn Muffins, and a Tart Crust, either savory or sweet. I am looking forward to trying the tart crust — anyone have ideas of what to put inside?
My opinion overall is that this is how cornbread should taste, gluten-free or not. Be sure to try it — you won’t be disappointed!
