This morning, I was looking through the recipes I wanted to make (for breakfast), trying decide what to cook next. If you have looked at my recipe index, you will know that I already have many recipes, so when my eyes alighted on corn muffins, I knew that would be what I wanted to make. I already had a recipe draft, so I pulled it out, made a change here and there, and went to work in the kitchen. I decided to make a slightly bigger recipe than what I usually make, because I have had such luck with Pamela’s products in the past. I just hoped I would be able to say the same for the cornmeal.
Everything was easy to mix to spoon into the muffin tin. Mine only took 15 minutes to cook, but I could see someone wanting a slightly darker muffin, so you could add up to 5 extra minutes in the oven. I am not a huge sweet fan, so feel free to add a little more sugar if desired. I knew I should have some, but I didn’t want so much that it would be a prevailing flavor.
These were so good! I loved them. The recipe makes 12 corn muffins, so there were plenty of leftovers. The corn muffins were so soft and steamy; they were not overly dense or crumbly, but I wouldn’t describe them as having a cake-like texture either. They were perfect, in my opinion. I don’t think there is anything I would change in this recipe. My mom asked me as the muffins were cooking if I had put cheese in them, which made me think I could try adding cheese to some of them next time I make them. Cheesy corn muffins…that sounds delicious to me!
- 1 1/3 cups Pamela’s baking and pancake mix
- 1 cup medium cornmeal
- 1/2 teaspoon salt
- 1/2-1 tsp sugar
- 2 eggs, beaten
- 1 cup milk
- 1/2 stick (1/4 cup) butter, melted/cooled
- Pre-heat oven to 375 degrees and grease a 12-cup muffin tin.
- Blend all dry ingredients together, then lightly and separately mix all the wet ingredients together.
- Stir wet ingredients into dry and mix until completely blended and no flour or cornmeal clumps remain.
- Fill muffin cups about 3/4 full.
- Bake for 15-20 minutes.
- Serve immediately or warm.
*NOTE 1: For corn muffins from scratch, you can replace Pamela’s mix with: 2/3 cup rice flour, 1/3 cup cornstarch, 1 tbsp baking powder OR 1 cup rice flour, 1 tbsp baking powder.
*NOTE 2: I am sure this recipe can be used to make cornbread as well. Here are just some general directions: Follow the directions above up until you pour the batter into the muffin tin. Instead, pour it into a greased 8-inch pan (this is the size that I have used for past recipes and it worked well) – and bake for about 25 minutes (maybe a little longer, since cornbread tends to take longer than the muffins).
UPDATE: These make great leftovers. I just finished the last of them, five days after I made them, and they have tasted great (if not better) each time I’ve eaten one. I had one with some soup one night which tasted especially delicious.
- Pancake Popovers (deliciousgf.wordpress.com)