Cornbread and Muffins
5/17/2011
Delight in delicious cornbread from a skillet or as muffins. Enjoy with warm melted butter or drizzle with sweet honey.
1-1/4 cup Pamela's Baking ; Pancake Mix
1 cup fine yellow cornmeal
1/3 cup sugar or honey
1/2 tsp salt
1 egg, beaten (for fluffier muffins use two eggs)
1 cup milk
2 tbsp melted butter
Muffins: Mix all ingredients together and fill greased muffin tin 3/4 full. Bake at 375° for 15-20 minutes.
Cornbread: Follow directions above, using two eggs. Pour into a greased 8-inch square pan. Bake for 20-25 minutes.
Variation: Add 1 cup drained canned corn and 2 tablespoons diced green chilies to dough when mixing. Bake for 20-25 minutes until an inserted toothpick comes out clean.
Chef's Note: Use Pamela's Cornbread ; Muffin Mix for other easy cornbread based recipes.