Updated December 30, 2016
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.
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
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.
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!
Time: about 40 minutes
Servings: 12 muffins
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