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Gluten Free Corn Muffins
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4.29 from 14 votes

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.