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Gluten-Free Corn Muffins

I love cornbread! Growing up, my mom used to make Jiffy cornbread and serve with ham and beans. I’ve developed a cornbread recipe that’s gluten-free (Jiffy is not!). I also use olive oil (Jiffy uses partially hydrogenated lard). But the result is just as delicious.

This recipe also makes a great base for gluten-free Cornbread Stuffing.

Gluten Free Corn Muffins


  • 2 cups cornmeal
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup water
  • 1/4 cup olive oil
  • 1/4 cup honey


  • Pre-heat oven to 400F.
  • Stir together in large bowl cornmeal, baking powder, and salt.
  • In a separate small bowl, whisk together 2 eggs, 1 cup water, 1/4 cup olive oil, and 1/4 cup honey.
  • Add wet to dry ingredients and stir well to combine.

For muffins:

  • Pour into a 12-cup, well-oiled muffin tin (option to line muffin tin w/ papers).
  • Bake at 400 F for 16-20 minutes, or until tops bounce back when pressed. Cool completely, cover and store at room temperature. Yields: 12.

For bread:

  • Place in 9×13” pan sprayed w/ oil.
  • Bake 400 F for 18-20 minutes. Store at room temperature, covered. (if using for stuffing, do not cover and allow to become dry)


Note: option to store batter in refrigerator and bake fresh at time of meal.

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20150217Allison025Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison Schaaf thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.

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