Pamela's Corn Muffins - Gluten Free

Total Time
Prep 10 mins
Cook 15 mins

This is another recipe using Pamela's Baking & Pancake Mix. I use it quite often as it is very versatile. These make great muffins to go along with soup on a cold winter night. This recipe can also be made as corn bread in an 8-inch square pan.

Ingredients Nutrition


  1. Pre-heat oven to 375 degrees.
  2. Grease a 12-cup muffin tin.
  3. Mix all ingredients together.
  4. Fill muffin tins 3/4 full.
  5. Bake for 15-20 minutes.
  6. For cornbread: Follow directions above. Pour into a greased 8-inch square pan and bake for 20-25 minutes. Makes 9 servings.
Most Helpful

I make these for my son with miltiple food allergies. I put a few kosher mini-dogs in the middle to make corn dog muffins. Then, I freeze them to have on hand for school lunches. My non-allergic son loves them and has no idea they're "special". He's only slightly allergic to eggs, so I haven't tried them with flax egg replacer, but I think I will, next time, (I'll update if the substitution is a dud). It is great, though, dairy free and a great use of Pamela's mix. They brown well, too. One batch makes 12 of the corn dog muffins. Highly recommended!

Snickerspotpie February 06, 2013

I substituted Kinnicknick pancake mix for the Pamela's and they turned out great. My kiddos eat these up so fast.

T-nini April 22, 2010

This is my favorite gluten-free cornbread muffin recipe so far. It holds together well and is not crumbly. It has just the right amount of sweetness for my tastes. They freeze well, too.

mfb December 14, 2008