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Cornbread Muffins

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Cornbread Muffins

MinusG's cornbread muffins are a perfect bite, sized for kids of all ages. These are easy for back-to-school lunchables, or a compliment to stews, soups, chili and more. It is also a perfect recipe to get your kids involved. Happy baking!

Cornbread Muffins
Yield: 24 servings


  • 1-1/4 cup MinusG Pancake Mix
  • 1c. cornmeal
  • 1/4c. + 1 Tbsp sugar*
  • 1/3c. oil 
  • 3 x-large eggs or (egg substitute - 2tsp baking powder + 1Tbsp water + 1Tbsp vinegar)
  • 3/4c. milk or (milk substitute - nut/seed milk)

*For a savory cornbread omit the sugar


  1. Preheat oven to 350°. In a medium bowl, lightly whisk eggs. Add oil, milk, and sugar to eggs and blend. Stir together pancake mix and cornmeal; add to egg mixture and combine.
  2. Scoop cornbread batter into a greased muffin tins. Bake 10-12 minutes or until a toothpick inserted in center comes out clean. Check muffins with a toothpick to confirm they are fully baked. Remove muffins from pan; serve warm.

When you make this recipe, we'd love to see your creation. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

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