Ready to make some healthy changes in your diet? These gluten free cornbread muffins are so moist and delicious you’ll never miss the flour!
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I’m a bread fanatic from way back.
I made my first loaf when I was still in college, studied artisan bread making at King Arthur Flour in Vermont and have taught hundreds of students to bake in my own café. For years I was even known as “the bread lady” in our small town!
So when people would talk to me about gluten free anything I got a little leery. Gluten free to me meant tasteless cardboard.
One day at the café we were serving beefy chili, and a customer challenged me to come up with gluten free cornbread muffins to serve along side. I’d never even thought about making cornbread any other way than the one I was taught as a child so I was definitely starting from scratch.
Here’s what I like about these gluten free cornbread muffins
I add garlic and black pepper to almost everything, and these muffins are no exception. Plus they are super moist, with cottage cheese, eggs AND a secret ingredient: cream corn!
They’re rich and flavorful, just right for crumbling into a bowl of chili or splitting in half to eat with butter. I’ve even been known to slice them thinly, toast and use as gluten free crackers to eat with cheese.
Here’s a nice chili recipe to go with the muffins: Vegan Black Bean Chili
They couldn’t be easier to make:
- Mix the dry ingredients.
- Mix the wet ingredients.
- Mix it all together and bake.
You probably have most of the ingredients in your pantry and fridge already. Cottage cheese is the only thing I don’t always have on hand, but after reading this article on its health benefits, I’ll think I’ll start!
These come together super fast, especially if you mix the ingredients (keeping wet and dry separate) ahead of time. Then just mix them all together, pour into pans and pop in the oven.
In my experience these don’t freeze well, but they’re so fast and easy to make that you can have nice hot cornbread on the table in the time it would take to defrost them anyway.
If you’re in the market for a new muffin tin, this one by USA Pans is the best! I have 8 of these pans and absolutely love them. They really are no stick, as long as you take care of them. I prefer to line the tins with cupcake liner papers as cooking spray tends to get a bit sticky and yucky after baking.
Okay! It’s time to bake!
Gluten Free Cornbread Muffins
Ingredients
- 2 cups cornmeal NOT cornmeal mix
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- ½ tsp garlic granules
- ¼ tsp ground black pepper
- 1-14 oz can cream corn
- 2 eggs
- ¼ cup canola oil
- ½ cup cottage cheese small curd
- 1 cup milk regular, buttermilk or plant based
Instructions
- Mix all dry ingredients together in mixing bowl.
- Mix all wet ingredients, including corn, together.
- Pour wet into dry and mix well.
- Pour into greased muffin tins, filling to the rim.
- Bake at 400 for 20-25 minutes til golden brown.
Here’s a quick link to the USA Pans muffin pan.
Enjoy!
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