Recipe: Sweet Corn Muffins

Here’s a great recipe for corn muffins. I have tried and tried to make good cornbread, and up until now we’ve been experimenting with getting that to work, but lately it just seems to not be cooperating for me. So, since we prefer muffins to bread in every other respect, why not with cornbread? It’s just so much easier, you don’t have to worry about the perfect texture, and muffins are really hard to mess up.

So here’s my muffin recipe. I modified it from this recipe to make it gluten-free. And let me tell you, they’re superb. They are moist, they stay together, and they have a great flavor! So yummy with chili! You will never know they’re gluten-free.

Combine the following in a large bowl:

  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour mix
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt

Combine the following in a small to medium bowl:

  • 1 cup allowed milk
  • 2 eggs
  • 1/2 stick melted butter
  • 1/4 cup honey

Whisk together the dry ingredients. Then, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients, and mix with a spoon until no lumps. I try to use just 2 bowls and a spoon when making muffins. I really detest getting my mixer out.

Pour into 12 greased muffin cups and bake at 400 for approximately 15 minutes. Enjoy!

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  1. What is “allowed” milk?

  2. An ideas for substituting the butter? We are DF and GF (which equals a HUGE pain in the neck!)

    • You could try it with oil. I haven’t done it, but usually they work well interchangeably. Come back and let us know how it works out! I’m sure lots of people could use the dairy-free version, too!

      • Use coconut oil! We do this all the time. You will need to drop the temp to 350 and bake a little longer, but we love it as a baking substitute!

  3. Tiffany Larson says:

    Have you tried any other flours? I have a bunch of different GF flours like coconut, all purpose, etc. but none of those in your GF flour mix.

  4. Heather says:

    Any suggestions to substitute the eggs? We just found out that my son is allergic to almost everything it seems :( I am soooo thankful I found your website!! I have been making up batches of different recipes and freezing them (those that can) so I have food on hand-wow! This isn’t easy…no one else in the family has food allergies-is it easier to just go all out and we all eat the same or just make meals for him??

    • Janelle says:

      I cook all gluten-free meals, but 2 of the 4 are GF in our household. Depending on the ratio in your family, you may want to do differently. I would suggest going with lots of rice, potatoes, veggies, and fruits, which are naturally GF! Meaning, don’t make lasagne every week with GF noodles for everyone. That cost will add up quick! You can do it :) There are lots of egg substitutes out there, although I haven’t done much research since we never had to worry about anything but gluten. Google “egg substitutes” and you’ll come up with all kinds of ideas!

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