Gluten Free Cornmeal Muffins are my favorite Southern comfort food. I have always enjoyed corn muffins far more than rolls. I grieved the loss of corn muffins and was thrilled when I found this recipe. It goes with most every entree, in my opinion.
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- ¾ cup fat-free milk
- ¼ cup honey
- 2 tablespoons canola oil
- 1 egg
- 1 egg white
- 1-1/2 cups cornmeal
- ½ cup amaranth flour
- 2-1/2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup frozen corn, thawed
- ¾ cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
- In a large bowl, beat the first five ingredients until well blended. Combine the cornmeal, amaranth flour, baking powder, xanthan gum and salt; gradually beat into milk mixture until blended. Stir in corn and cheese.
- Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Thank You Taste Of Home for the picture and recipe!
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