Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.
To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
Serve this traditional cornbread with Whipped Honey Butter. For the recipe, visit pillsbury.com.
Biscuit Tostada Grande
Mexican Party Wings
Fiesta Refried Beans
Easy Layered Bean Dip
Monterey Mini Pizzas