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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