My Gluten Free Cornbread Muffins are so easy to make that you don't need to buy an expensive mix! They are moist inside and just a little bit sweet. I love them with my Triple B Chili, which has a bit of spicy kick to it. Perfect balance of flavors and the cornbread helps mop up the last bits of the chili in my bowl. Yum!!
For dessert, my kids like to split them in half, spread butter on them, pour milk on top and a sprinkle of sugar. Okay, I will tell the truth. Sometimes I give it to them like that for breakfast too. It is so simple and sooo good. My mom used to make cornbread like that for me when I was a kid too. Nothing like passing down a tradition, right?!?! Speaking of tradition... I make these into Gotta Have It! Cornbread Stuffing for Thanksgiving too.
Step by Easy Step for Making Gluten Free Cornbread Muffins
Add all of the dry ingredients to your bowl, then add all of the wet ingredients and mix it well. Pour the batter into lined muffin tins or an 8 x 8 greased baking pan & bake! Once they have risen nicely and are set in the center, they are done. As with all gluten free baked goods, be careful not to over bake them or they will be crumbly and dry. They might not brown very much, especially if you are using a dairy free milk substitute. That's okay though! They will still taste fantastic.
Products & Substitutions
You can substitute the eggs for Vegan Eggs if needed. If you need them to be dairy free, you can also substitute the milk for your favorite dairy free alternative. I like to use Ripple and So Delicious dairy free milk products. Bob's Red Mill 1 to 1 gluten free baking flour (NOT the one with chickpea flour) and Bob's Red Mill gluten free corn meal and corn flour are my favorites for this recipe. These Gluten Free Cornbread Muffins aren't the slightest bit gritty, they have great flavor and the consistency of the moist crumb isn't the least bit detectable as "gluten free." Let me know if you love them as much as we do!
Gluten Free Cornbread Muffins
Ingredients
- 2 eggs - sub 2 Vegan Eggs if needed
- 1 cup milk - dairy free milk subs will work
- ⅓ cup vegetable oil
- 1 ¼ cup Gluten Free Flour Blend with xanthan gum - I use Bob’s Red Mill 1 for 1 gluten free flour blend
- ½ cup Gluten Free fine or medium ground Cornmeal - I use Bob's Red Mill
- ½ cup Gluten Free Corn Flour - *not corn starch, I use Bob's Red Mill
- ⅓ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon Salt
Instructions
- Preheat oven to 350 degrees. Line your muffin tin with cupcake liners.
- In a large bowl, add all dry ingredients and give a quick stir to combine them. Add all wet ingredients and stir until well combined
- Scoop into lined muffin tins. Bake for 20-25 mins.
- They will be slightly browned on top & puffed up. Be careful not to over bake, as gluten free baked goods will get dry & crumbly when over baked. Let them cool for at least 10 minutes before taking the liner off otherwise it may stick to the liner or fall apart.
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