Versatile, filling and delicious, cornbread and corn muffins are a staple in my kitchen all year round. My Easy, Tasty, Gluten Free cookbook includes one of my favorite recipes for Cozy Corn Muffins.
But if one delicious gluten-free recipe is good, two are better, right? Right! So I have another ultra-reliable gluten-free cornbread or corn muffin recipe, which I am happy to share with you here. Like the Cozy Corn Muffins, this works as muffins made in silicon muffin cups, or as a cornbread made in a square silicon pan.
I often take a few muffins with me on short trips as breakfast food. Eaten warm or at room temperature with butter, jam, or cream cheese from those little individual packets, they make a safe, filling gluten-free breakfast that will carry me through the morning.
Check out how good these look, then scroll down for the recipe!
¾ cup cornmeal or finely ground polenta
¾ cup rice flour
¼ cup sweet rice flour
2 Tablespoons honey
2 ½ teaspoons baking powder (this is a little less than 1 Tablespoon)
¼ cup cooking oil
1 cup milk or other liquid
Preheat the oven to 200˚C/400˚F
Mix together the cornmeal and flours. Add the 2 T honey and the baking powder and mix. Add the cooking oil and eggs, mixing after each addition. Then add liquid slowly, mixing as you go, until the batter pours thickly off the spoon.
Spoon the batter into muffin cups or pour into a square pan. If you’re using silicon bakeware, put the bakeware on a metal cookie sheet before you put it in the oven. Bake for about 18-20 minutes, until the tops are lightly browned and a toothpick inserted in the middle comes out clean.
Cool, pop out of the forms or cut and remove from the pan, and enjoy. Whether muffin or bread, this freezes really well. I just pop it into a small Ziploc bag and toss it in the freezer. When I am ready to leave for my trip, I drop the whole bag in my suitcase and I am ready to roll!