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Sweet Gluten Free Cornbread Muffins

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Updated March 1, 2016

Sweet Gluten Free Cornbread Muffins

Cornmeal is an amazingly grain, especially when baked into 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

While we cannot add tryptophan as an ingredient to our recipe, we enriched it with a combination of brewer’s 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.

Mmm . . . mm! 

These muffins are a scrumptious melt-in-your-mouth must have!

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


Sweet Gluten Free Cornbread Muffins

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Time:  about 40 minutes

Servings:  12 muffins

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  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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