Cornbread or Muffins made with Baking & Pancake Mix

Average Rating 4.5 from 10 ratings

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!

Cornbread or Muffins

Yield: one 8-inch square or 12 muffins

Cornbread or Muffins

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.

http://www.pamelasproducts.com/cornbread-or-muffins/

19 Reviews or Comments for Cornbread or Muffins made with Baking & Pancake Mix

  1. Monica December 25, 2014 at 4:33 pm #

    I’ve made this recipe several times and it turns out amazing each time and no one would ever know it’s gluten free. We love it!

    Recipe Rating: 5
  2. Jackie Lee January 7, 2015 at 10:42 am #

    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.

  3. Cindy B March 15, 2015 at 3:20 pm #

    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.

    Recipe Rating: 5
  4. Kathi September 11, 2015 at 2:19 pm #

    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.

    Recipe Rating: 5
  5. Korie Shokmalli October 16, 2015 at 5:52 pm #

    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!

    Recipe Rating: 4
  6. Hungry Man December 5, 2015 at 7:53 am #

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

  7. Kris M January 18, 2016 at 10:32 am #

    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.

    Recipe Rating: 3.5
    • Kay October 25, 2016 at 11:03 am #

      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

    • Linda August 17, 2017 at 3:09 pm #

      My solution is to use silicone baking cups in the muffin tins. No extra fat needed and muffins don’t stick at all and you can eat them piping hot.

      • Karoljoan January 14, 2018 at 7:38 am #

        Are silicone muffin liners easy to clean, like just dip and dry?

  8. Janna February 22, 2016 at 4:26 pm #

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

    Recipe Rating: 5
  9. Andrea K April 12, 2016 at 1:36 pm #

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

    • Lily April 15, 2016 at 6:23 pm #

      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.

      • candace November 24, 2017 at 1:58 pm #

        cast iron is the best!

  10. Meri Ford June 13, 2016 at 4:59 pm #

    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.

    Recipe Rating: 4.5
  11. Matti November 21, 2016 at 2:59 pm #

    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.

    Recipe Rating: 5
  12. Kayla January 19, 2017 at 8:47 am #

    Wonderful cornbread! I used 2 eggs baked the muffins for 16 minutes. They were perfect and delicious! Just the right amount of sweetness.

  13. Nancy March 5, 2017 at 7:31 pm #

    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.

    Recipe Rating: 4
  14. Pippy July 18, 2017 at 8:31 am #

    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!

    Recipe Rating: 5

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