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Sweet Cornbread

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Sweet Cornbread

MinusG's Sweet Cornbread is a perfect compliment for stews, soups, chili and more. For an easy-to-handle option for kids, line a muffin tin and divide batter into the lined papers. 

Cornbread & Corn Muffins
Yield: 9 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. Pour cornbread batter into a greased 9x9 baking pan or line a muffin tin. For the 9x9 pan, Bake 20-25 minutes or until a toothpick inserted in center comes out clean. For the muffins, reduce the bake time 10-12 minutes. Check muffins with a toothpick to confirm they are fully baked. Cut into squares, or remove muffins from pan; serve warm.

Did you make this recipe? We'd love to see your creations. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

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