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Gluten-Free Corn Muffins

Nov 17, 2012 | Recipes | 0 comments

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.

Veggie Chili Corn Bread
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5 from 1 vote

Gluten Free Corn Muffins

Ingredients

  • 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

Instructions

  • 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)

Notes

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

What is your favorite way to serve cornbread? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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