For Day 4 of my 30 Day Challenge, we’re making gluten free cornbread. On Day 2 I made these amazing Blueberry Muffins. While they were baking, my daughter tells me they smell so good and she wanted one. When they came out of the oven (and cooled of course), she came over to get her muffin. She turned to me and started crying. “I thought they were corn muffins” she tells me. To my relief, I already had the ingredients for these corn muffins and could tell her we could make some! Another day of course, it was bedtime after all.
With that, I dedicate this post to my corn muffin loving daughter. The pickiest eater in the world, and yet she loves a food that Brits turn their nose up at. Oh, how we love our kids. ❤
Lilly joined me in baking these corn muffins. They were super easy and a joy to make with my daughter. They are gluten free and refined sugar free. I added honey to the recipe, even though I usually stay away from anything that registers even minutely on the glycemic scale. It added a nice flavor, but I found out that I am a traditionalist when it comes to corn muffins. I like them without the added sweetness of the honey. Go figure! The texture was right on with these corn muffins, which can sometimes be a bit tricky when converting a recipe to be gluten free.
I over baked these a bit. Oops! That’s what happens when you get distracted by making lunches. It actually didn’t seem to impact them negatively too badly. I would suspect by the end of the weekend they will have all disappeared.
Keep reading to see the recipe for these delightful corn muffins. I included directions to make this cornbread as well.
Stay tuned for tomorrow’s recipe. We are baking Sugar Free Apple Pie!!
Gluten-Free Cornbread Recipe
- 1/2 cup Butter
- 1/3 cup Xylitol
- 3 tablespoons Honey Suggestion: Omit Honey and eliminate 4g of sugar per muffin
- 2 Eggs
- 1 cup Buttermilk
- 1/2 teaspoon Baking Soda
- 1 cup Cornmeal
- 1 cup Gluten-Free All Purpose Flour Blend Flour of your choice with xanthan gum
- 1/2 teaspoon Salt
- Preheat oven to 375F. Grease an 8″ square pan or prepare a muffin pan.
- Melt butter, then mix in xylitol and honey (if using). Add eggs and whisk. In a separate dish, combine buttermilk and baking soda then add to the butter mixture.
- Add cornmeal, gluten-free all-purpose flour, and salt. Mix until just combined. Don’t over mix. Batter may be lumpy.
- Pour the batter into prepared pan and bake until edges are golden. For corn muffins: bake for 17-23 minutes For cornbread: bake for 30-40 minutes