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Cornbread or Muffins

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.

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Overall Average Rating:

7 ratings

Comment/Review

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Meri Ford 06/164/2016 06/13/2016

This cornbread is in the oven. Added some wieners and corn and made it with the two eggs and honey. Took a GF cooking class last Saturday and she said one of their favorite family dishes was cornbread with wieners in it. Reminded them all of corn dogs. So was courageous and used this recipe and added some big franks I bought awhile back and cut them up. Didn't really like the wieners by themselves so thought in this cornbread would be a great dish. I didn't have any green chilies but I added some chopped jalapenos. Will let you know how it turned out.

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Andrea K 12/338/2016 12/04/2016

Trying it tought in cast iron pan in oven...anyone else try that?

- Lily 04/105/2016 04/15/2016
  
  I haven't personally cooked this recipe in a cast iron, but I have done other cornbread, and I've even done a cheesecake in one. They are great for baking because they distribute heat evenly throughout. I love baking in them. it always turns out great, as long as you grease em really good.
  
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Janna 02/52/2016 02/22/2016

A great tasting cornbread and not to mention ITS GLUTEN FREE!!! Yaaaay!!

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Kris M 01/17/2016 01/18/2016

These are delicious. I made them with 2 eggs and honey instead of sugar. The only reason I did not give them 5 stars is because they stuck to the muffin tin liners and I lost a good bit of muffin on them. I highly recommend these muffins and maybe greasing the liners or not using liners at all.

- Kay 10/298/2016 10/25/2016
  
  Hi, Kris! When i make corn muffins, g/f or otherwise, they always stick to the liner till they're cool. I know... who wants to eat them cold? So a baking dish or, as you say, butter the daylights out of the muffin tin. In case it's helpful to someone. :) Regards, Kay
  
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Hungry Man 05/131/2015 05/12/2015

I substitute the cornmeal with 1/3 cup of flax, and 1/3 cup almond meal. Give it a try...

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Korie Shokmalli 10/288/2015 10/16/2015

I LOVE this baking mix! The recipe is always a base for me to out amounts and ratios. Then i go wild! Left off the sweetener, added garlic powder, poultry seasoning and chipotle. Used Coconut oil and voila! I need to restrain myself from eating more!

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Kathi 11/312/2015 11/09/2015

My go-to recipe for cornbread. I always have a big bag of Pamela's Baking & Pancake mix in the pantry so this recipe is perfect. The whole family (including non-celiac!) loves having this cornbread especially when I make chili.

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Cindy B 03/73/2015 03/15/2015

Good recipe, we didn't have Pamela's cornbread mix but I did have the pancake mix. I wouldn't change a thing, it's perfect. Make sure you use 2 eggs for best results.

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Jackie Lee 07/181/2015 07/01/2015

This recipe for cornbread has become the favorite one for all my family. It is moist, tender, and has a delicious taste. I started using this one when my daughter with celiac came to visit. My husband started complaining when I used my other cornbread recipe when I made cornbread on other occasions. Now it is the only one I use. I have been using it for over five years now.