Welcome to day 2 of our Gluten-Free Bread Baking week! October is Celiac Awareness Month, and I’m just doing my little part to help out the GF community, and make those who do not have celiac disease understand it more.
Today’s recipe is for a rockin’ cornbread muffin. These muffins were light & tender, perfect slathered with a wee bit of butter or honey. I adapted the original recipe a bit, but like I’ve said in the past, I have a hard time not changing a recipe.
Makes one dozen muffins.
Ingredients:
Dry Ingredients:
- 1 cup cornmeal
- 3/4 cup sorghum flour
- 1/2 cup tapioca starch (or rice flour)
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp mild chili powder
- 1/2 cup light brown sugar
Wet Ingredients:
- 2 eggs
- 1/2 cup plus 2 Tbsp light olive oil
- 1 cup water
Optional: 1/2 cup chopped roasted mild green chilies
Directions:
- Preheat your oven to 350 degrees F.
- Line a muffin pan with paper liners.
- Measure out the dry ingredients into a bowl and whisk to combine.
- In a separate large mixing bowl, combine the eggs with the olive oil and liquid and beat for 1 minute.
- Add in the dry ingredients a little at a time and beat by hand just until a smooth batter is formed, about one minute. It should be thicker than a cake batter.
- If your batter seems a little dry, add a Tbsp more liquid at a time until you achieve a smooth batter.
- Optional: Add in the chopped roasted green chilies and stir to combine.
- Spoon the batter into the muffin cups.
- Bake the muffins in the center of a pre-heated oven for 20 to 25 minutes. The muffins should feel firm to the touch; and a wooden toothpick inserted into the center should emerge dry.
- Place the muffins on a wire rack to cool. They are wonderful served warm.
Source: Adapted from a recipe by Karina’s Kitchen
You might be a celiac if…
…it takes you 4 hours to grocery shop and your eyesight is ruined.
…you hold your breath through the bakery section.
…you feel like you need a loan to pay the grocery bill.
…your bread weighs more than a moon rock and just happens to resemble one as well.
…you’ve disinherited loved ones for putting their knife in your mayo.
…you’ve brought a suitcase full of food with you on an over night trip.
Be sure to come back tomorrow, as we’ll have another gluten-free bread recipe to share with you.
I see there aren't as many fans of the cornbread as there are for the flax seed bread, but trust me…it's a MUST try recipe!
Perfect with chili on those cool fall evenings, or for those lazy football Sunday's. The dark colour is from the sorghum flour, but the flavour & texture is really, really good. Just thought I'd clarify that…and try to get someone to comments on it… lol
these are great! They are the first gluten free muffins I’ve made that actually come out of the wrapper. Yay! My 5yr. old sighed and said yum mom. He’s new to gf and has always craved baked goods. I’ve been on a mission to find good recipes. So glad I found your site. Thanks
Yeah!! So glad that you gave them a try and that they worked for you. I really like these, and they are a must have when having chili or something like that. However, by leaving the chili powder out, they are great topped with some honey too.
So glad to hear that your son enjoyed these.
Thanks for this Recipe…It came out great! I made them Vegan by making Flaxseed eggs…also I substituted plain soy yogurt for the water, but still added 2 Tbls water. I also used a mini-muffin tin with no liners just sprayed it with Pam. I also used minced jalapenos…yum, but a bit to spicey for the kiddos!
I just made these, and they were delicious. My entire family devoured them. For dinner, we served them with Cowboy Hash. YUM!! I used brown rice flour in place of the tapioca starch. They turned out perfect. I have yet to go wrong with using a recipe from The Baking Beauties. THANKS!!!
@Kristi Wood, That's fantastic, Krisi! thanks for letting me know that the substitution worked well for you. Nice to know!
Pingback: Gluten Free Buttermilk Cornbread Muffins | The Baking Beauties