Pamela's Cornbread Muffins (Classic Buttermylk or Strawberry Vanilla)
Prep time
Cook time
Total time
The base recipe is for "buttermilk" cornbread muffins, but I've also included a variation below for strawberry vanilla cornbread muffins!
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Dairy-Free Buttermilk Version
  • 1 bag Pamela's Cornbread & Muffin Mix
  • 1 cup unsweetened dairy-free milk beverage (I used rice milk beverage, but most types should work well)
  • 5 tablespoons (scant ⅓ cup) honey
  • 5 tablespoons (scant ⅓ cup) oil (your favorite neutral-tasting oil)
  • 2 medium or large eggs
  • 2 teaspoons apple cider vinegar
  1. Preheat your oven to 375ºF and lightly grease or line 12 muffin cups.
  2. In a mixing bowl, whisk together all of the ingredients until well combined.
  3. Divide the batter between your prepared muffin cups.
  4. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Strawberry Vanilla Option: Omit the vinegar, increase the honey to 6 tablespoons, and decrease the oil to ¼ cup. Once the ingredients are combined, stir in 1 cup of chopped strawberries. Then proceed with filling the muffin cups and baking as above.
Recipe by Go Dairy Free at