Pamela's Corn Muffins - Gluten Free
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.
- Ready In:
- 1 1⁄4 cups Pamelas ultimate baking and pancake mix
- 1 cup yellow cornmeal
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 2 tablespoons butter, melted
- Pre-heat oven to 375 degrees.
- Grease a 12-cup muffin tin.
- Mix all ingredients together.
- Fill muffin tins 3/4 full.
- Bake for 15-20 minutes.
- For cornbread: Follow directions above. Pour into a greased 8-inch square pan and bake for 20-25 minutes. Makes 9 servings.
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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!
I made this as cornbread tonight to go with some 9 bean soup I made, it was delicious! Just as tasty as any cornbread I've ever had, if not more so! I did halve the salt & it was still just fine. Moist, light, bakes high & the slices hold their shape, not crumbling apart as some cornbreads do. I preheated an 8" iron skillet, melted the butter in it, stirred the butter into the batter (do not overmix!), poured into the buttered skillet, then baked for 30 minutes (high altitude). Thanks for a quick & very easy recipe! I'm definately saving this as a favorite.