cornbread muffins21

Growing up, cornbread was a daily staple at my grandparent’s house. We had it often enough at our house too, only usually in muffin form. My grandparents made drier, unsweet cornbread (that my Papaw often experimented with and threw in whole kernels of corn or jalapenos) and my Mom always made hers sweet (and a little more cake-like) with Jiffy Corn Muffin Mix. After going gluten-free, I thought cornbread would be a quick and easy replacement for bread with meals. However, Jiffy Corn Muffin Mix is not gluten free. I’ve made many different GF cornbreads, all good, but none the same as that muffin mix. That is, until I came across this recipe by Smitten Kitchen. These are seriously the best, homemade cornbread muffins — gluten-free or not.

buttered cornbread21

Homemade Cornbread Muffins (gluten-free)

makes 12 muffins, recipe from Smitten Kitchen, originally from Cook’s Illustrated

Ingredients:
-2 cups yellow cornmeal (divided)
-1 cup flour (I use my gluten-free all purpose flour + 1 tsp or so of xanthan gum)
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1 1/4 teaspoons fine sea salt
-1 1/4 cups whole milk (I use unsweetened almond milk)
-1 cup sour cream
-8 tablespoons (1 stick) unsalted butter, melted
-3 to 5 Tablespoons sugar (depending on how sweet you like your cornbread)
-2 large eggs

Directions:
1. Heat oven to 425°F (220°C). Grease 12-cup standard muffin tin.
2. Mix 1 1/2 cups cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.
3. In a medium saucepan, combine milk and remaining 1/2 cup cornmeal. Cook cornmeal/milk mixture over medium high heat for a few minutes, stirring constantly, until it’s thickened to a batter-like consistency.
4. Stir melted butter, sugar, and sour cream into cooked cornmeal. When mixture is cool enough to not cook the eggs, whisk in eggs and stir until combined.
5. Fold in flour mixture until thoroughly combined (batter will be thick).
6. Divide batter evenly among prepared muffin cups (will mound slightly above the rim).
7. Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.
8. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins and let cool 5 minutes longer. Serve warm with butter and/or honey.

Enjoy!

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