Gluten Free Cornbread or Muffins

This recipe can  be made with regular flour if Gluten Free is not a necessity. Flours are available at most grocers, Whole Foods, Trader Joe’s, Amazon.com and now Walmart  Online.  I tried this in a Silicone Muffin Pan

  • Preheat oven to 350 degrees
  • Use nonstick spray on large muffin tins, or 8×10 metal, silicone or foil shallow baking pan.

To make Muffin/bread batter

  • 1 cup Gluten Free cornmeal, all corn meals are not created equal
  • 1 cup alternative Gluten Free Flour, Bob’s Redmill Pancake flour adds a lightness. Rice Flour, Amaranth, Quinoa flour, Chick Pea flour will do. A combo flour like Arrowhead Mills Gluten Free has a better than average outcome.
  • 1/2 cup sugar or alternative, Agave and Honey reduce to 1/3 cup
  • 1 tablespoon baking powder-gluten free
  • 1 cup liquid, Milk, soy, almond or apple juice/cider
  • 2 eggs fork beaten or 1/2 cup substitute of egg beaters or whites
  • 1/2 teaspoon salt optional
  • 1/4 cup melted butter or vegetable oil, avoid margarine
  • 1 tsp Vanilla
  • Options can include, Raisins, cinnamon,  dried fruit, pumpkin pie spice,  ginger.
  • Mix all dry ingredients well, for a grainier more hearty muffin  use a 1 1/3 cups corn meal to 2/3 gluten free flour
  • Whisk in wet ingredients, mixture should not be lumpy
  • Add optional spices and fruits

Fill muffin tin equally, or spread into non glass baking pan. Bake 22 minutes, makes 6 large muffins, or one small tray of 12 pieces of cornbread when divided. For small muffins reduce time to 18 minutes

Serve warm, or cool and store. Freezes well.

301 each calories based on using agave method and apple juice.46 carbs  11 fat, 5 protein

******This is a gluten free recipe, not diet friendly