Friday, July 20, 2012
Strawberries & Sugar-free Cornbread
Follow the recipe on the back of a package of Pamela's Products Cornbread & Muffin Mix, but eliminate the sugar (it will still bake up beautifully, I promise :)). For topping, use fresh or frozen (thawed) strawberries; just cut them up and mash them with a fork. Spoon mashed strawberries over fresh-from-the-oven cornbread and enjoy!
Baking Tip: Using two buttered, 8-inch ceramic pie pans, divide mixture into pans and bake as directed. This will ensure that the bread cooks evenly throughout. Often I'll just use half the mixture and make one pan (as pictured above); 6 oz. of the mixture is just shy of 1 cup.