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For cornbread you will need:
Entire bag of Gluten Free Pantry Yankee Cornbread & Muffin Mix
¼ cup sugar
1 1/3 cups low-fat buttermilk
1 egg lightly beaten
6 tbsp melted butter
Preheat oven to 425 F. Lightly grease and 8x8 inch pan. Combine mix and sugar. Add wet ingredients and mix to moisten. Pour into pan and bake 25 minutes or until top is golden. Serve warm.
For muffins:
Spoon batter into 12 greased muffin tins. Bake 15-17 minutes.
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