A Trail-Tested Favorite With Home-Baked Charm

Our Appalachian Trail Cornbread Mix is the kind of recipe that makes people stop mid-bite and say, “This is the best cornbread I’ve ever had.” And honestly? We agree.

Blending the best of Southern soul and Northern charm, this top-selling mix is slightly sweet, with a soft, tender crumb inside and delightfully crispy golden edges. It’s the perfect sidekick for a warm bowl of soup or chili, but here’s our little secret—slice it in half, toast it lightly, and drizzle with butter and real maple syrup for a breakfast worth hiking home for.

Whether you’re gathered around the table or the campfire, this cornbread brings a taste of the heartland and home—no trail shoes required.

Cook Time: 18-25 Minutes

Serves: 11

Ingredients:

Degermed Yellow Corn Meal, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn starch, Monocalcium phosphate), Sodium Bicarbonate, Salt Allergen:Wheat

What You Need:

3 tablespoons butter
1 cup buttermilk (8 oz.)
2 large eggs

Cooking Instructions:

Preheat oven to 425°F.
Blend together eggs and buttermilk in a mixing bowl.
Stir in Cornbread mix.
Melt butter in 8 x 8 inch baking pan in oven.
Remove pan, swirl butter around to coat inside of heated pan.
Stir remainder of melted butter into batter and pour into preheated pan.
Bake 18-25 minutes until firm on top and lightly brown.
Serve with soup for supper or with butter and hot syrup for breakfast.
Generally, the heavier the pan the longer it should bake

Made in United States

11 Servings