Sweet Gluten Free Cornbread Muffins

Updated July 14, 2017.

Sweet Gluten Free Cornbread Muffins

Cornmeal is an amazingly grain, especially when baked into scrumptious and satisfying Sweet Gluten Free Cornbread Muffins!

Of great historic significance, cornmeal sustained generations of American emigrants and remains a mainstay of Southwestern and Southern cuisine.

About Cornmeal

Woefully deficient in tryptophan, many a southerner whose diet was cornmeal based, perished from Pellagra, a Niacin deficiency.  

Niacin is a B vitamin, important brain food necessary for a sunny disposition and a well-adjusted personality.  You might call it a “high morale” vitamin.  It’s also important for proper digestion.

Miraculously, Niacin is produced in the body from the amino acid tryptophan when complete proteins and other B vitamins are in abundance in the same meal.

Better Cornbread

Better cornbread starts with quality ingredients

While we cannot add tryptophan as an ingredient to our recipe, we enriched it with a combination of nutritional yeast for Niacin, other B vitamins and more protein.

Going further, we upped the protein, calcium and iron content of our recipe with the milk from Gluten-free Creamed Corn. Consider an optional bit of blackstrap molasses to add even more iron.  We threw in an extra egg for more protein, too.

These nutritious additions enhance taste and texture, making sweet cornbread muffins melt-in-your-mouth must-haves!

Make them even better by adding a pat of Cinnamon Honey Butter on top!  Mm-mm!





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Sweet Gluten Free Cornbread Muffins


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Sweet Gluten Free Cornbread Muffins


How can Sweet Gluten Free Cornbread Muffins taste oh so good when you can't tell the difference between them and their wheat-based cousins? Because, they are made with high quality ingredients. One bite and you're hooked for life!

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 muffins

Ingredients:
- 1/12 cups Whole Grain Gluten Free Flour Blend
- 2/3 cup granulated white sugar
- 1/2 cup gluten-free corn meal
- 1 tablespoon Homemade Gluten-free Baking Powder
- 1 teaspoon nutritional yeast (optional)
- 1/2 teaspoon salt
- 1 recipe gluten-free creamed corn (or 1-15 ounce can gluten-free creamed corn)
- 2 large eggs, beaten (or equivalent egg replacer)
- 1/3 cup oil
- 1 tablespoon blackstrap molasses (optional)
- 3 tablespoons butter, melted

Instructions:
1. Preheat oven to 350°F
2. Spray a 12-cup standard muffin pan with non-stick cooking spray.
3. In a medium mixing bowl, stir together the dry ingredients, flour, sugar, cornmeal, baking powder, and salt.
4. In a large mixing bowl, blend together the dry ingredients, creamed corn, eggs, oil and butter.
5. Add flour mixture to the wet ingredients.
6. Stir just until blended.
7. Pour the batter into the prepared muffin cups, filling 2/3 full.
8. Bake for 18 to 20 minutes or until wooden pick inserted in the center comes out clean.
9. Cool in pan on a cookie rack for 10 minutes.
10. Remove muffins and cool on cookie rack.

Tags:
Gluten-free, Egg-free, Nut-free, Soy-free, Vegetarian




Variation

Metric Measurements

Ingredients

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Spray a standard 12-cup muffin tin with non-stick cooking spray.
  3. In a medium mixing bowl, stir together the dry ingredients, flour, sugar, cornmeal, baking powder, and salt.
  4. In a large mixing bowl, blend together the dry ingredients, creamed corn, eggs, oil and butter.
  5. Add flour mixture to the wet ingredients.
  6. Stir just until blended.
  7. Pour the batter into the prepared muffin cups, filling 2/3 full.
  8. Bake for 18 to 20 minutes or until wooden pick inserted in the center comes out clean.
  9. Cool in pan on a wire rack for 10 minutes.
  10. Remove muffins and cool on wire rack.



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