Sweet! Gluten Free Sweet Cornbread or Corn Muffins

“Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.”
READY IN:
42mins
SERVES:
4-6
YIELD:
8 muffins
UNITS:
Metric

Ingredients Nutrition

  • 188 g gluten-free flour (6.6 ounces or about 1.5 cups)
  • 118.29 ml cornmeal
  • 158.51 ml sugar
  • 14.79 ml baking powder
  • 2.46 ml salt
  • 2 large eggs
  • 295.73 ml milk (for non-dairy, use almond, rice, or soy)
  • 118.29 ml vegetable oil

Directions

  1. Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
  2. Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: