Cornbread Crumbles

That’s the Way the Cornbread Crumbles

gluten-free, dairy-free, egg-free

Sometimes soup needs that extra something, especially in winter. After digging out your car and shoveling the walk, you want hot, filling and comforting food…and then maybe a nap. This recipe is right on the bag of Pamela’s gluten free cornbread and muffin mix. Below are the substitutes I have used for years to make them dairy and egg-free as well. They also make great midnight snacks. Happy nibbling!

This recipe makes a dozen mini muffins. They are quick to make and stay fresh in a tight container for about a week. If you are cooking for a large crew double the recipe listed right on the bag.


1/2 bag Pamela’s GF Cornbread and Muffin Mix

1 1/2 tsp Ener-G Egg replacer

1/4 cup sugar

1/2 cup water

4 T. Smart Balance Original Spread (melted)

Preheat oven to 375 degrees.

In a medium mixing bowl, add the muffing mix. Be sure to weigh or measure the mix so that it is exactly half of the bag. Add the egg replacer powder directly to the mix. Do not combine replacer with water as directions state. Add the remaining ingredients.

Spoon the batter into greased mini muffin pan and bake for 20 minutes. Let them cool if you can. They smell so scrumptious you’ll want to eat them straight from the pan.

You can serve the muffins as is, or toast them and crumble on top of soup to add a crouton twist to your sacralicious soup.

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