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Gluten Free Cornbread Muffins

Before our son was born we ate cornbread all the time. Whenever we were eating chili, stews, BBQ, some soups, etc. there was cornbread as the side. But when we had to go gluten free for our son the cornbread side dish quickly disappeared. 

When we lived in Georgia our gluten free options were a lot better so I started finding a lot of gluten free cornbread mixes but none of them were the same. I tried many gluten free cornbread recipes online but none of them were that great, granted finding a good gluten free all purpose flour makes all the difference. 

Anyways, after a couple of years I tweaked recipes to suite our tastes and this is how I have been making it ever since. Now if you like traditional southern style cornbread without any sugar in it then this recipe probably isn't for you. I like my cornbread to be somewhat sweeter and despite my hubby being a born and raised Georgia boy he also prefers the sweeter cornbread. 

I prefer to make cornbread muffins because they cook quicker and they're already portioned out for everyone so all I have to do is pop them out of the muffin pan and pass them around the table. But if you want to make cornbread in a pan then by all means go for it, just know that the cooking time will be longer. 

The first step is to preheat your oven to 400 degrees and gather all of your ingredients.

Then I measure and pour all of my dry ingredients into a medium to large size mixing bowl. 

Using a whisk, combine all of your dry ingredients then add the wet ingredients. 

Use your whisk and mix all of the ingredients until well combined. The consistency will be similar to a pancake batter. 

Grease a 12 tin muffin pan with non stick cooking spray. Fill each muffin tin with about a 1/4 cup of batter. 

Place muffin pan into preheated oven and bake for 15-20 minutes or until cooked through. You can use a butter knife or toothpick to insert into the center of a muffin and if it comes back clean then you know your muffins are cooked through. I baked mine for 20 minutes but we live at high altitude so those of you who don't will likely find that your muffins bake quicker than mine. Let them cool slightly before carefully removing from pan.

Serve and enjoy!

Gluten Free Cornbread Muffins
Yields 12 Muffins
Ingredients:
  • 1 cup gluten free all purpose flour (must include xantham gum)
  • 1 cup gluten free cornmeal
  • 1/3 cup granulated white sugar
  • 1 cup milk
  • 1/3 cup canola oil 
  • 2 eggs
  • 1 tsp salt
  • 1 tbsp baking powder
Directions:
  1. Preheat oven to 400 degrees. Gather all of your ingredients.
  2. Measure and pour the flour, cornmeal, salt, baking powder and sugar into a mixing bowl. Using a whisk, mix until well combined. 
  3. Add the eggs, milk and oil to the dry mixture. Use a whisk and mix until well combined. The consistency will resemble pancake batter. 
  4. Using non stick cooking spray, grease a 12 tin muffin pan. 
  5. Pour approximately a 1/4 cup of batter into each muffin tin. 
  6. Place pan into oven and bake for 15-20 minutes or until cooked through. 
  7. Let cool slightly before carefully removing muffins from pan. 
  8. Serve and enjoy! 








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