Cornbread or Muffins

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

    Yield:

    • 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.

Customer Reviews

Based on 22 reviews
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C
Customer
Perfect recipe!

I doubled the recipe and used a buttered cast iron skillet. It was perfectly sweet, and soft. I did lower to 350 degrees for 15 minutes and 5 additional minutes at 325 degrees because it wasn't getting baked in the center. Thanks for sharing this recipe.

V
Very tasty

Wonderful recipe!

For the muffin tray I put three spoonfuls of vegetable oil that is for baking for it not to stick.

L
Laura C

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.

K
Kaylah

Love this recipe!! Baked it with green chile enchilada sauce and jalapenos and it is amazing!!

M
Margaret Elise Erath

This is by far our favorite cornbread recipe, and its quick and easy to make.

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