I try to stay away from subjective descriptors like “best” or “perfect” when posting recipes unless I really believe in my concoction. After months of making these cornbread muffins, they’ve passed the “family meal taste test” several times over, so I thought it might be time to share them!
Are there any Cracker Barrel fans out there? I always loved their corn muffins as a kid. Now as an adult, we don’t live near a Cracker Barrel, so we don’t eat there very often. I still found myself wanting to recreate what I remembered as best I could, but adapt them for our gluten free lifestyle.
Here’s what I have been making for the past many months, and what we keep loving every time.
The Best Gluten Free Cornbread Muffins
Time: 25 minutes, start to finish
Makes: 6 muffins
1 c. yellow cornmeal
1/4 c. gluten free all-purpose flour – haven’t tried other GF flours, but they may work well too!
1 Tbsp. baking powder
3 Tbsp. white sugar
1/4 tsp. salt
1/3 c. vegetable oil
1/3 c. milk
Preheat your oven to 350 degrees F. and prepare 6 regular muffin tins. Combine the cornmeal, flour, baking powder, sugar and salt in a large mixing bowl and whisk until there are no lumps. Add the egg, oil and milk and mix well with a rubber spatula. Evenly pour the batter into the prepared muffin cups and bake for 20 minutes.
Remove from oven, allow a few minutes to cool, and serve with butter and honey!
These rise well, have a great crunch to the outside, and a soft, fluffy inside. They hold together well, too – even if you’re spreading them with cold butter -which is nice for a gluten free bread item! Hubby claims they taste just like the Jiffy mixes and Bundle devours them first if they’re served at any meal.
I find myself from week to week planning some of meals around the cornbread muffins, so be warned, they are addicting. 🙂
Hope you enjoy these muffins as much as our family does.