Try these gluten-free cornbread muffins and you will be happy you did. There is really no difference between these muffins and a traditional cornbread recipe when it comes to the taste. The recipe can be made dairy-free if you use non-dairy milk and coconut oil. If you prefer the buttery taste and don't have an issue with dairy, I recommend using butter.

These muffins are a perfect pairing with soups, stews, and chili. They also make a great addition to a holiday meal. I've brought these muffins to pot luck's, holidays, and cookouts and they are always a hit with kids and adults.

Gluten-free cornbread muffins

1 cup organic yellow cornmeal
1 cup organic gluten-free flour
1 tbsp. baking powder
¼ cup sugar
1 tsp. salt
1 cup milk
2 eggs
4 tbsp. melted coconut oil or butter
½ cup maple syrup
¾ cup corn kernels cooked (optional)

Preheat oven to 400 degrees. In a large bowl whisk together the cornmeal, flour, baking powder, sugar and salt. In a medium bowl wish together the milk eggs, coconut oil, and maple syrup. Add the wet ingredients to the dry ingredients and whisk together until missed. Gently stir in the corn if using.

Lightly spray the muffin tins with oil or use muffin liners. Fill the muffin tins 2/3 way full with batter, about 1/3 cup of batter per tin. Place the muffin pan on the center rack of the oven. Bake for 13-15 minutes until golden. Allow to cool for 5 minutes, do not leave in the muffin tin longer than 5 minutes or they will become soggy as they cool.

Gluten-free Cornbread Muffins

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Ingredients

1 cup organic yellow cornmeal
1 cup organic gluten-free flour
1 tbsp. baking powder
¼ cup sugar
1 tsp. salt
1 cup milk, any kind
2 eggs
4 tbsp. melted coconut oil or butter
½ cup maple syrup
¾ cup corn kernels cooked optional

Instructions

Preheat oven to 400 degrees.
In a large bowl whisk together the cornmeal, flour, baking powder, sugar and salt.
In a medium bowl wish together the milk eggs, coconut oil, and maple syrup.
Add the wet ingredients to the dry ingredients and whisk together until missed. Gently stir in the corn if using.
Lightly spray the muffin tins with oil or use muffin liners. Fill the muffin tins 2/3 way full with batter, about 1/3 cup of batter per tin.
Place the muffin pan on the center rack of the oven.
Bake for 13-15 minutes until golden.
Allow to cool for 5 minutes, do not leave in the muffin tin longer than 5 minutes or they will become soggy as they cool.

Can you make this recipe as a bread?

I have not tried it but I would recommend trying a 9×13 inch pan.

Is cornmeal gluten-free?

Yes. Cornmeal is naturally gluten-free. Typical cornbread recipes call for all-purpose wheat flour which is why they are usually not gluten-free. With the gluten-free flour mix in this recipe they are gluten-free.

Is cornbread mix gluten-free?

Typical cornbread mixes like jiffy or Betty Crocker are not gluten-free. They contain wheat flour in addition to the cornmeal. You would have to look for a specifically gluten-free mix.

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