Corn Bread Muffins

These muffins are perfect served with a piping-hot bowl of chili, or eaten as a sweet treat topped with some fresh honey. To save a little time, feel free to use 1/4 cup plus 1 tablespoon of your favorite gluten-free baking mix, such as Gluten-Free Bisquick, in place of the brown rice flour, arrowroot starch or tapioca starch, xanthan gum, baking soda, and salt.

Serves: 12Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ½ cup butter
  • ⅔ cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ tsp. baking soda
  • 1 cup gluten-free cornmeal
  • ⅔ cup brown rice flour
  • ¼ cup plus 1 Tbsp. arrowroot starch or tapioca starch
  • ½ tsp. xanthan gum
  • ½ tsp. salt

Directions

  • Preheat oven to 350°F. Lightly grease a muffin pan and set aside.
  • In a large microwave-safe bowl, melt the butter. Stir the sugar into the melted butter. Add eggs and stir to combine. Stir in buttermilk.
  • In a medium-size mixing bowl, whisk together the baking soda, cornmeal, brown rice flour, arrowroot starch or tapioca starch, xanthan gum, and salt. Add to the wet ingredients and stir until few lumps remain. Scoop batter into prepared muffin tin.
  • Bake in preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the muffin pan for 5 minutes before removing to cooling rack. Best served warm.

Recipe Information

Serves: 12

Ingredients

  • ½ cup butter
  • ⅔ cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ tsp. baking soda
  • 1 cup gluten-free cornmeal
  • ⅔ cup brown rice flour
  • ¼ cup plus 1 Tbsp. arrowroot starch or tapioca starch
  • ½ tsp. xanthan gum
  • ½ tsp. salt

Directions

  • Preheat oven to 350°F. Lightly grease a muffin pan and set aside.
  • In a large microwave-safe bowl, melt the butter. Stir the sugar into the melted butter. Add eggs and stir to combine. Stir in buttermilk.
  • In a medium-size mixing bowl, whisk together the baking soda, cornmeal, brown rice flour, arrowroot starch or tapioca starch, xanthan gum, and salt. Add to the wet ingredients and stir until few lumps remain. Scoop batter into prepared muffin tin.
  • Bake in preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the muffin pan for 5 minutes before removing to cooling rack. Best served warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat10g
Saturated Fat6g
Cholesterol55mg
Sodium190mg
Total Carbohydrate30g
Dietary Fiber1g
Sugars12g
Protein3g