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Cornbread or Muffins
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Gluten-Free Soy-Free

21 Review(s)/Comment(s) | Add Your Review/Comment

Delight in delicious cornbread from a skillet or as muffins. Enjoy with warm melted butter or drizzle with sweet honey. This recipe was developed using our Baking & Pancake Mix before we created our Cornbread & Muffin Mix. Try our Sweet Old Fashioned Cornbread recipe too!

Ingredients
    • 1¼ cup Pamela's Baking & Pancake Mix
    • 1 cup fine yellow cornmeal
    • ⅓ cup sugar or honey
    • ½ tsp salt
    • 2 eggs, beaten
    • 1 cup milk
    • 2 TBSP melted butter
Directions

    Preheat oven to 375°.

    Mix all ingredients together. For cornbread, pour into a greased 8-inch square pan and bake for 20-25 minutes. For muffins, fill greased muffin cups 3/4 full and bake for 15-20 minutes.

    For Green Chili Cornbread, add 1 cup drained canned corn and 2 TBSPs diced green chilies and bake for 20-25 minutes or until inserted toothpick comes out clean.

    © Pamela's Products, Inc.
Overall Average Rating:
7 ratings
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Very tasty 07/201/2021 07/21/2021
  • Rating:
Wonderful recipe!
For the muffin tray I put three spoonfuls of vegetable oil that is for baking for it not to stick.
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Laura C 01/17/2021 01/18/2021
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Simple and perfect. I did increase eggs from 2 to 3, reduced milk by 1/4 cup per another baker's suggestion. When baked in mini-muffin tins you get extra crispy goodness if that's your thing.
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Kaylah 05/120/2021 05/01/2021
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Love this recipe!! Baked it with green chile enchilada sauce and jalapenos and it is amazing!!
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Margaret Elise Erath 06/167/2020 06/16/2020
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This is by far our favorite cornbread recipe, and its quick and easy to make.
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Elina 12/362/2019 12/29/2019
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I made these with the corn and green chiles, and it was DELICIOUS!!!! Great recipe!
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Margaret Erath 10/299/2018 10/27/2018
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I used this recipe as written to make waffles. They were soft, not crispy, but wow they were good!! The whole family LOVED them!! This is our favorite cornbread recipe anyway, but making it as waffles was awesome!
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Pippy 07/198/2017 07/18/2017
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Per instructions, I heated my cast iron in the oven with a generous dollop of GF shortening, but added 3 eggs, and took out 2 tbls of water. Before adding the wet ingredients, I added two cups of mozzarella cheese, some garlic and onion powder and 4 turns of sea salt and gave it a stir. It was delicious and with the super crispy bottom, OMG, it was SO yummy! I put it on a cooling wrack as fast as possible and sprinkled a nice topping of more cheese. The fam loved it!
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Nancy 06/153/2017 06/03/2017
Made this with an egg substitute. It tasted really good but a little chewy. I may have underbaked it a bit or maybe the egg substitute made it chewy.
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Kayla 01/18/2017 01/19/2017
Wonderful cornbread! I used 2 eggs baked the muffins for 16 minutes. They were perfect and delicious! Just the right amount of sweetness.
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Matti 11/325/2016 11/21/2016
Cast Iron Skillet style: put the two tablespoons of butter in a cast iron skillet in the oven to preheat/melt butter. Mix up everything else for cornbread (2 eggs). When the oven is hot and butter is bubbling, pour the batter in the pan and return it to the oven. Bake 25 minutes. PERFECT.
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