Gluten Free Cornbread Muffin Recipe
A wonderful cornbread muffin that will be loved by those who are gluten lovers or leavers!
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
This recipe is a slightly sweeter cornbread version and loved by all who have had them. A perfect compliment to a great bowl of soup or stew.
Even though these muffins are gluten free, all agreed they are the BEST cornbread muffins!
We love the jumbo size; but feel free to make the smaller ones in a regular muffin tin.
Enjoy!