- Dish type
- Bread without yeast
This is my take on that southern American standard, but gluten free and in muffin form (although instead of 12 muffins, you could make this in a standard 9″x12″ traybake pan, too). Delicious savoury options are in the Tips.
5 people made this
- 150g polenta (fine cornmeal)
- 145g gluten free flour
- 2 tablespoons cornflour
- 100g sugar (soft light brown or golden caster ideally)
- 2 1/2 teaspoons gluten free baking powder
- 150g cold unsalted butter, cubed
- 1 large egg, beaten
- 250ml milk, at room temperature
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 210 C (190 C fan-assisted). Line a 12-hole muffin tin with paper cases. (If using a standard traybake tin, lightly grease it and line the bottom and sides with baking paper.)
- Rub together all of the dry ingredients with the butter in a large mixing bowl, until you have a consistency like bread crumbs.
- Add the beaten egg and mix well with a fork until fully combined.
- Add the milk about 1/4 at a time, mixing really well with your fork after each addition. You want a creamy batter but still quite thick – and it will look lumpy. (Remember, this is gluten-free, so you don't have to worry about over-mixing; in fact, incorporate as much air as you can.)
- Spoon into muffin cases no more than 2/3 full because they will rise quite a bit. (Alternately, spread into your prepared traybake tin.)
- Bake for around 20 minutes, turning the tin halfway through for even baking, until golden brown and a skewer inserted into the centre of a couple of buns comes out clean. Remove from the oven, remove the muffins from the tin, and cool on a cooling rack. (If making a traybake, test with the skewer in the centre of the cake; then leave the cake in the tin to cool.)
- These muffins freeze extremely well; they defrost to their exact state post-baking.
You can add 1 tablespoon dried thyme, 1/2 tablespoon crushed fennel seeds, or 1 teaspoon chilli flakes – or all three. If making a savoury version, reduce the sugar to 50g. Made this way, the cornbread is really enhanced by grating mature cheddar cheese over the top halfway through baking.
See it on my blog
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As easy as a box mix is, making cornbread from scratch is just as easy, and cuts out any preservatives as well as gives you full control on the sugar load. This recipe is a traditional old fashioned cornbread that is naturally gluten free by using no flour and just cornmeal for the starch. Though no flour is in the batter, these bake up nice and fluffy, packed full of flavor! This makes for a perfect pantry staple recipe, easy to whip up whenever you need.
•To fully activate a bit of the leavening in this recipe, you first start by mixing the baking soda with the milk and sour cream. The acid in the sour cream reacts with the baking soda to help activate the leavening right off to assist in keeping these fluffy!
•While the baking soda is activating, simply combine the remaining liquid ingredients in a bowl and whisk them together.
•Then add in the dry ingredients and the milk mixture and whisk to combine. Bake, then let cool for 5 minutes. Easy peasy!
One bowl gluten free cornbread recipe
This GF cornbread batter comes together in minutes using just one bowl and a whisk. It’s the kind of thing you can whip up on a whim, especially since the ingredients are mostly pantry staples. The recipe is featured in my book, Fresh Flavors for the Slow Cooker, where I pair it with my slow cooker pulled pork, although it’s also awesome with soups, salads and more (see more serving suggestions below!).
For starters cornbread is a quickbread, which means no yeast is necessary for the bread, or in this case muffin to rise. Cornbread is essentially sweeter than other breads and made with honey and buttery notes.
Step 1: Mix dry ingredients together. In a large bowl add together the cornmeal, flours, baking powder, baking soda, salt, phsyllium husk, xanthan gum.
Step 2. Mix wet ingredients together. In a small bowl whisk together the eggs, honey, molasses, melted butter and dairy-free milk.
Step 3. Mix wet ingredients into the dry ingredients and blend until combined.
Step 4. Spray a muffin pan with cooking spray or line with baking cups. Pour the batter evenly into 12 muffin cups and bake for 18-22 minutes.
A good visual to go by when the muffins are done is when the tops are slightly golden. Let the muffins cool for a minute if they are hard to handle. Transfer to a cooling rack to cool completely.
Gluten-Free Cornbread Muffins
By far, these babies are the moistest, (yes, moist-est is a word), most delicious, Gluten-Free Cornbread Muffins ever! And as if that isn’t reason enough for you to try them, make-and-take muffins are also a superbly munchable tailgating or buffet-friendly party food. And here’s a bonus: they’re even oil-free!
Pass a basket of these tender treats to hungry guests while you keep your eye on the game, relax and mingle. Gluten-Free Cornbread Muffins are handheld, making them a breeze to serve at any gathering. Now that’s what I call my kind of muffins!
And because there is corn in the word cornbread, that means ALL cornbread is GOOD for you, right?
Unfortunately, that’s probably not the case with most commercially generated cornbreads.
Many store-bought cornbread mixes and drive-thru cornbreads contain a boatload of unappetizing processed ingredients. White flour, highly processed sugar, and yucky, massively unhealthy, mega processed oil, like corn oil, even animal fat or worse. Eew!
I grew up eating homemade cornbread at least once a week. No kidding. My Mom was a bit of a rock star in the kitchen though she was always humble about her skills. And while Mom’s cornbread was indeed tasty, respectfully, the homemade cornbread wonderfulness that I ate back in those days was not nearly as nutritious as this new version. Sorry, Mom.
My Mom often used what nearly every Mom used in those days, a highly processed, solid cooking fat called, Crisco. Whenever we didn’t have bacon grease on hand, that’s right, bacon grease, Mom scooped out a glistening white and shiny blob of Crisco.
Bacon drippings and Crisco aside, my Mom’s commitment to lovingly preparing homemade dishes as often as possible set an excellent example for me. Without a doubt, Mom made a positive lasting impression on everything I create in my veggie-celebrating kitchen today.
(To my ever inspiring Mom in heaven who taught me to appreciate the natural sweetness of corn, “Thank you.”)
If you’re on the fence about trying Gluten-Free Cornbread Muffins because you’ve tried other gluten-free bread and hated the nothingness flavor and texture , there’s something that you might like to know. These cornbread muffins taste as if cornbread and tamales got together to birth a beautiful corn muffin baby. The only thing standing between you and a corn muffin tamale-ish taste sensation is trying this recipe for yourself! And man, oh man, do these Gluten-Free Cornbread Muffins ever taste good!
Part of the charm of these beauties has got to be the wholesome ingredients. As I mentioned, there are no artery-clogging bacon drippings in these muffins. In fact, the liquid used to moisten these muffins and add some rise is none other than something called aquafaba. Aquafaba is a fancy name for bean broth. Aquafaba is a fabulous stand-in for oil in baked goods.
At my house, we have to wait until the last minute to bake these muffins, or we will eat them all before the rest of the dinner makes it to the table! That’s right these corn muffins taste ridiculously good!
Once you try these tender, moist and savory Gluten-Free Cornbread Muffins for yourself, be sure to try one topped with a massive scoop of fresh and tangy Raw Cranberry Fruit Salad.
By the way, these muffins also taste amazing crumbled in a piping hot bowl of your favorite soup or chili. Be sure to Pin this recipe for safe keeping!
The best way to store GF cornbread
Since this cornbread is made to be moist and soft, it's best to store any leftovers airtight so it doesn't dry out.
I store mine at room temperature:
&bull in the pan, wrapped well with plastic wrap.
&bull in a plastic bag at room temperature.
&bull in an airtight plastic or glass container.
If it is in the pan you can reheat it to serve leftovers warm. Simply cover the pan with foil and bake at 350ºF for about 10 minutes. Or place a square in the microwave for a few seconds.
Gluten Free Jalapeno Cornbread Muffins
This recipe is sooo easy, yet so much fun and super impressive! Just start with a box of Krusteaz Cornbread Mix (regular OR gluten free!) and take it to the next level by doctoring it up with some chopped jalapenos and even some bacon and cheese, for fully loaded gourmet cornbread muffins!
Bake the cornbread in a mini muffin pan for perfect individual servings and finish it off with some super simple, 2-ingredient homemade honey butter that pairs so perfectly with the spice in the jalapeno! I left some muffins with just the jalapeno mixed in, and added some bacon to a few and sprinkled some cheddar cheese on top of the last few.
You can even mix the bacon and cheese in with the jalapeno for a fully loaded cornbread muffin! Then just pop them in the oven and out comes cute little single serving portion muffins, great for grab and go, or serving with dinner. The honey butter could not be easier. You just beat together some softened butter with a little honey and you're done! You can even do it by hand if you are using a soft butter spread or margarine. Serve up and enjoy!
Gluten Free Jalapeno Cornbread Muffins
Prep Time: 20 min Total Time: 40 min Servings: 24 mini muffins
1 package Krusteaz Gluten Free Honey Cornbread Mix
1 cup milk
1/3 cup vegetable oil
1 large egg
2 medium jalapenos, seeded and finely chopped
1/2 cup cooked and crumbled bacon, optional*
1/2 cup shredded cheddar cheese, optional*
Honey Butter 1/4 cup (1/2 stick) salted butter, softened (may also use margarine)
1-2 tablespoons honey, to taste
Preheat oven to 375°F. Spray a 24-cup muffin pan with non-stick cooking spray. Stir together cornbread mix, milk, oil and egg until moistened. Gently fold in jalapenos and fill muffin cups about 2/3 full. (*Stir in chopped bacon and sprinkle cheese on top, if desired.) Bake for 15-17 minutes or until light golden brown.
Cool for 3-5 minutes and remove from pan. Beat butter and honey together until well combined. Place in a bowl for serving, spoon onto plastic wrap and roll into a log for slicing, or pipe individual butter pads onto parchment paper. Serve with muffins.
How to Make Sweet Cornbread Muffins
Preheat the oven to 350 degrees and line or grease 12 standard muffin cups. I prefer to use muffin cup liners to make the muffins more portable, but you can easily spray the pan with nonstick cooking spray instead.
Place all six ingredients in a large mixing bowl. Using a wooden spoon, stir all the ingredients together until completely combined (photo 1).
Divide the batter evenly among the 12 baking cups (photo 2). I use a small ladle to make it easier to transfer the batter. (Note: The baking cups will be full.)
Bake for about 20 minutes, or until a wooden pick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the pan (photo 3) for 5 minutes before removing to a wire rack to finish cooling.
Serve these sweet muffins with butter and/or your favorite jam.
How to Make Gluten Free Cornbread Muffins
Step 1: Prepare the wet mixture
Step 2: Add in the dry ingredients
Add in the oat flour, cornmeal, baking powder and kosher salt, then stir until well incorporated.
Step 3: Put the mixture into the muffin pan
Spoon 2 heavy tablespoons into each muffin cup with a spoon. If any muffin batter remains, go back over each muffin cup and add more in until they’re equally filled. Use your finger to smooth the tops if desired.
Step 4: Bake the muffins
Place the silicone muffin pan in the oven and bake for 10 minutes. Once the timer goes off, turn the pan around and bake another 5 to 8 minutes, until a toothpick inserted into the center of a muffin comes out clean (without batter sticking to it). Remove the muffins from the muffin pan and let cool 2 to 3 minutes before eating. Enjoy!
Now you may have a couple of questions about cornbread, particularly around it being gluten free. See some of the most commonly asked questions and my answers for them.
But Wait, is Cornbread Gluten Free?
Remember what I said above? Unfortunately, not always! A number of cornbread recipes use wheat flour, which of course means they’re not gluten free. Always read the labels of any pre-made cornbread, as well as any cornbread mix.
What About Yellow Cornmeal, is that Gluten Free?
As cornmeal is just ground corn kernels and corn is gluten free, technically yes. However, if you need to be careful about food processed on shared equipment, be sure and read the packaging. You may want to consider buying cornmeal that is labeled gluten free to be safe.
Can I Make Gluten Free Cornbread Stuffing?
While I prefer a different type of gluten free stuffing (it’s seriously one of my favorite foods ever), you can definitely make gluten free cornbread stuffing! Try one of these recipes:
Tips to Make the Best Gluten Free Cornbread Muffins
- You may want to slightly warm up your eggs and milk when combining it with the vegan butter and honey. If they are too cold they will cause the butter to harden and separate. Warm your eggs by placing them in a bowl of lukewarm water before breaking the shell and let them sit for 10 or 15 minutes. Warm the milk by pouring it in a microwave safe measuring cup and heating it for 10 to 15 seconds on high in the microwave.
- Use either store-bought oat flour or make your own – both are fine for this recipe. If you use store-bought flour, you may want to whisk it a bit in a bowl as it tends to settle in the bag. If you scoop it directly out of the bag you’ll get slightly more oat flour than if you make it yourself or whisk it, resulting in more dense muffins. See these tips on how to make oat flour to help guide you if you decide to make it on your own.
- This recipe recommends using a silicone muffin pan as it’s so easy to use and the muffins don’t stick to it after they’re baked. If you don’t have one, be sure and grease each muffin cup with cooking spray, oil, or a little bit extra of the dairy free butter.
- Add in an extra tablespoon or two of honey to make these cornbread muffins a little sweeter.
- Try adding half a cup of cooked corn kernelsinto the recipe for a heartier muffin.
- Like things spicy? Add one or two chopped jalapeños (with the seeds removed!) into the muffin mixture.