A Delicious Gluten Free Cornbread Muffin
When guests or family arrive that need a gluten free cornbread…this creation made all of us fall in love. Gluten lover or leaver all agreed that these gluten free cornbread muffins were amazing!
Most who have their feet under my table enjoy all types of gluten filled breads that flow from my oven. But, the numbers of others who don’t tolerate gluten well and have their feet under my table have increased. Has that happened to you?
If you need a flour substitute for those who don’t tolerate gluten well, may I recommend Bob’s Red Mill 1 to 1 baking mix? This isn’t a sponsored post…but, I think I am their number one fan!
Anytime I am baking a recipe that calls for flour I know that this product will produce the best results. From the pound cake recipe, french muffins or these cornbread muffins…all who have eaten those prepared with Bob’s have declared them the best!
Here’s what I am talking about…just click on the photo to order it…
Jumbo muffin pans are always used with this recipe, too, so I have attached a link if you need one.
If you still have snow on the ground, a bowl of hot beef stew with cornbread muffins added will be the perfect food to warm hearts and insides.
A move away from the Christmas leftovers today and on to those that are perfect for a snowy lunch or dinner.
Perfect Cornbread Muffins
Individual servings in large muffin tins prove to be the perfect size with a bowl of stew or your favorite soup. Add a little butter, and this one may become your favorite, too.
Here’s the recipe:
Gluten Free Cornbread Muffin Recipe
Equipment
- 1 oven
- 1 jumbo muffin pan mine has 6 wells; can use regular 12 smaller muffin pan to make 12.
Ingredients
- 1 C Bob's Red Mill 1 to 1 Baking Mix
- 1 C Yellow Corn Meal (not mix)
- 1/2 t salt
- 1 T baking powder
- 3 T sugar
- 1 large egg, slightly beaten
- 1 C milk
- 1/4 C vegetable oil OR coconut oil
Instructions
- Preheat oven to 425°.
- Grease muffin tins or fill with muffin liners.
- Measure all of your ingredients.
- In large bowl mix together dry ingredients.
- Beat egg slightly and add to oil and milk.
- Add liquid ingredients to dry ingredients and beat together for about 1 minute until all ingredients are mixed together.
- Fill muffin tins with batter and bake in a preheated oven for 15-18 minutes until domed and tester comes out clean when inserted into muffin.
- Makes a dozen regular muffins OR 6 jumbo muffins.
Notes
These cornbread muffins are now added to the favorite list.
With winter weather, my husband will be asking for more soups on the menu. If you need more recipes to add these great muffins to make those around you happy, here you go. Just click on the name to take you directly to the recipe!
Lots of great entrees for a perfect match with the cornbread muffins!
As you begin to add new foods to your winter season, I hope that you will find any of these soups a great addition with these cornbread muffins.
Happy comfort food season, friends! And may this recipe prove to be a new favorite for you.
Just a note…there are often Amazon and LTK affiliate links added to posts which means I make shopping easy for you at the same cost for you; but provides a tiny commission if you use the shopping links. Thank you if you choose to shop through the links!
9 Comments
Tracey+Buchanan
We have two gluten-free family members so I will definitely file this recipe away!
Leslie J Watkins
I can truly say this is our favorite cornbread muffin mix…gluten free or full! Hope everyone loves it!
Gary Watkins
These really are my new favorite…. who knew??!!
Leslie J Watkins
Yep! I think they are favorites!
Kim
These look so good and so does that loaded potato soup! I must try!
Leslie J Watkins
Hope that you love them, my friend!
Martha+Wallace
That’s the only flour I use for Gabriel’s food. It is the best! Those muffins look delicious! Maybe someday we can use eggs and dairy too!
Yummy cornbread!
Leslie J Watkins
I have become a lover of that flour. Gary loves a gluten free flour.
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