Culinary Delights

Celebrate Winter with Homemade Comfort Foods

Cornbread is a favorite cold weather comfort food and the perfect way to warm up during winter months. Whether it is served classic or with a twist, Pamela’s Cornbread & Muffin Mix is an easy and quick way to bake the dish. Made with organic corn and no sugar added, this gluten-free mix is sure to impress. Here are recipes for two faves you will enjoy sharing with friends and family this holiday season.

BUTTERMILK CORNBREAD

Yields: One 8-inch square pan

1 bag Pamela’s Cornbread & Muffin Mix 1/2 cup sugar, 8 tbsp melted butter (1 stick) 2 large eggs, 1 cup buttermilk

DIRECTIONS

Preheat oven to 375°. In a bowl, combine all ingredients. Pour into greased 8-inch square pan and bake for 25-35 minutes. To make muffins, fill muffin tin 3⁄4 full and bake for 15-17 minutes. To re-heat cornbread, wrap in paper towels and use microwave, or wrap in foil and place in oven.

VARIATIONS: Sugar substitute Sugar can be reduced or deleted for a less sweet cornbread. Or substitute 1⁄4 cup honey or agave liquid to replace the sugar. Butter substitute Equivalent butter substitute or 1⁄3 cup oil can replace the butter.

HONEY CHIPOTLE HUSH PUPPIES

Yields: 6-8 servings (about 24 hush puppies)

Hush Puppies • 2 cups Pamela’s Cornbread & Muffin Mix • 1/4 cup sugar • 2 green onions-thinly sliced • 2 Chipotle peppers in Adobo-chopped • 1/4 cup honey • 2 eggs- lightly beaten • 1 tbsp milk • Salt to taste • Canola oil for frying

(Images and recipes provided by brand)

Dipping Sauce/Spread • 2 tbsp butter-softened • 2 tbsp honey

DIRECTIONS

1. In a medium bowl, combine Pamela’s Cornbread & Muffin Mix, sugar, scallions, and chipotle peppers. In a measuring cup with spout, combine honey, eggs, and milk. Pour egg mixture into bowl with dry ingredients, stirring gently with a fork until thoroughly combined. Mixture should have the consistency of thick hummus. If too thick, add a splash of milk. If too thin, add a sprinkle of Cornbread &

Muffin Mix. 2. Fill heavy small saucepan with approximately 2 inches canola oil. Set over medium high heat, and heat to 315°. Using a mini ice cream scoop, and working in batches of four, scoop small balls of cornmeal batter into hot oil. Turn occasionally using a metal slotted spoon, and cook until evenly golden-brown, about 2-3 minutes. Remove onto a papertowel lined plate and sprinkle with salt. Repeat with remaining batter, making sure the oil temperature stays constant. 3. Combine 2 tablespoons softened butter and 2 tablespoons honey for a dipping sauce and serve immediately with prepared hush puppies.

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