Gluten Free Sweet Corn Bread Muffins Food

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GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE



Gluten Free Buttermilk Cornbread Muffins from the Baking Beautie image

If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.

Provided by The Frugal Cheflady

Categories     Quick Breads

Time 25m

Yield 12 muffins, 8 wedges, 8-12 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
2/3 cup white sugar (or less if you like)
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
  • In a microwave safe bowl, melt butter. Stir in sugar.
  • Add eggs and stir to combine.
  • Stir in buttermilk.
  • Add dry ingredients and stir until few lumps remain.
  • Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
  • Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
  • Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

Nutrition Facts : Calories 251.6, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.2, Sodium 380.7, Carbohydrate 30, Fiber 1.1, Sugar 18.3, Protein 3.9

GLUTEN FREE SWEET CORN BREAD MUFFINS



Gluten Free Sweet Corn Bread Muffins image

These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)

Provided by Latin Chef-

Categories     Quick Breads

Time 43m

Yield 2 mini loafs, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg

Steps:

  • Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
  • Combine dry ingredients.
  • Slowly mix in milk, melted butter, vanilla, and already beaten egg.
  • Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS



Sweet! Gluten Free Sweet Cornbread or Corn Muffins image

Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.

Provided by LawyerMom

Categories     Corn

Time 42m

Yield 8 muffins, 4-6 serving(s)

Number Of Ingredients 8

187 1/2 g gluten-free flour (6.6 ounces or about 1.5 cups)
1/2 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk (for non-dairy, use almond, rice, or soy)
1/2 cup vegetable oil

Steps:

  • Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
  • Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.

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Top Asked Questions

How to make gluten free cornbread muffins?
For gluten free cornbread muffins, bake the batter in 12 greased or lined muffin cups, and reduce the cooking time to 12-14 minutes. For dairy free cornbread, swap out the buttermilk for a non-dairy milk (such as a nut or soy milk) mixed with 1 tablespoon of fresh lemon juice. Also, use a vegan butter instead of regular butter.
Is there a gluten free sweet cornbread recipe?
This gluten-free sweet cornbread recipe that is thick and soft, with a hint of honey. Each square is mile-high, delicious and moist with a tender crumb. Easy, and gluten-free! Make it for a mixed crowd: gluten-eaters won’t know the difference! This is the ultimate gluten-free cornbread recipe.
How to make gluten-free cornmeal cake?
Pre-heat oven to 425°F and grease a 9″x 9″ square baking pan or 10″ cast iron skillet with gluten-free cooking spray. In a large bowl, beat together the eggs, sugar, and honey. (photo 1) Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
How long to bake cornmeal muffins?
Instructions Preheat oven to 375 degrees Fahrenheit. Grease muffin cups. Mix flour, baking powder, and salt. Stir in cornmeal. Stir butter, egg, honey, and milk into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up. Fill greased muffin tins and bake for 15 – 20 minutes.

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