Holiday Baking Tip: Gluten Free Cornbread Muffins

Cornbread muffins aren’t usually part of holiday baking, but I just had a craving.

My mom used to make cornbread muffins a lot when I was younger and I loved them, but after I was diagnosed with Celiac Disease she tried to make them gluten free, and they never tasted the same.

I couldn’t find my mom’s recipe, so I looked at a few over the weekend, and put this one together yesterday. It was a bit of an experiment, but they turned out pretty nice.

Gluten Free Cornbread Muffins

Yield: approx. 12 muffins

Ingredients:

1 Cup cornmeal

1 Cup rice flour

1 tsp baking powder

1 tsp salt

2 eggs

½ Cup sugar

¾ Cup milk

¼ Cup canola oil

-Mix together cornmeal, rice flour, baking powder and salt

-In separate bowl cream together oil, eggs and sugar

-Mix the dry ingredients into the wet ingredients

-Stir in milk

-Mix together until the batter is smooth

-Pour into lined or greased muffin tins

-Bake at 350 for approx 25 minutes, or until a toothpick pushed into the center of a muffin comes out clean

These muffins will be drier than typical cornbread muffins, but for gluten-free they’re not bad at all.