Mexican Flourless Cornbread Muffins Recipe
This Mexican Flourless Cornbread recipe is an upgrade over traditional cornbread. It’s made with a few simple ingredients. Plus it’s grain free, gluten free, and perfectly spicy.
Frequently Asked Questions about this Mexican Flourless Cornbread recipe
Is this a sweet cornbread since it uses sugar?
No. The sugar amount is small and just helps balance the heat. I’m not a huge fan of sweet cornbread. But if you are, I recommend trying Krustez. Theirs is a failry sweet gluten-free cornbread mix.
Do I need to use xanthan gum since this recipe is flourless?
A lot of gluten free recipes do in fact need some sort of binding agent. But this recipe doesn’t. Making them in a mini muffin tin keeps the muffins small enough not to need any type of binder.
Can I make these with a dairy-free milk like almond milk?
Structurally, they will probably work. But be sure to use unsweetened almond milk so as not to tamper with the overall flavor.
Why did you make these with coconut flour and not simply use cornmeal? Isn’t cornmeal gluten-free?
Yes. It is. And If you’re looking for a gluten free cornbread, here’s my recipe for Homemade Cornbread. I wanted this recipe to be completely grain-free for those individuals who follow a grain-free diet.
Can I make this as a savory cornbread in a cast iron pan or cast iron skillet?
I haven’t tested it that way, but it may work.
Can I use egg substitute or egg whites in place of the eggs?
I don’t recommend it. In gluten-free baking recipes, eggs are crucial for the additional structure that’s missing minus the gluten in wheat flour.
Can I use maple syrup in place of the sugar?
Taste-wise it should be fine. It may increase the baking time since it’s adding more liquid to the batter.
Mexican Flourless Cornbread Muffins Recipe
- Total Time: 35 minutes
- Yield: 16 mini muffins
- Diet: Gluten Free
Description
This Mexican Flourless Cornbread recipe is an upgrade over traditional cornbread. It’s made with a few simple ingredients. Plus it’s grain free, gluten free and perfectly spicy.
Ingredients
- 1/2 cup coconut flour
- 2 tablespoons sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons chili powder
- 3 large eggs (at room temperature), lightly beaten
- 1/2 cup milk
- 1/4 cup melted butter, olive oil or neutral cooking oil (such as canola oil or vegetable oil)
- 2 tablespoons cottage cheese, Greek-style yogurt or sour cream
- 2 ounces extra-sharp Cheddar or Pepper Jack cheese, grated
- 2 green onions, chopped
- 1 to 2 canned chipotle peppers in adobo sauce, drained and chopped
Instructions
- Preheat oven to 325 degrees F. Coat 16 mini-muffin cups with cooking spray.
- Whisk together coconut flour, sugar, baking powder, salt, and chili powder in a medium-size bowl.
- In a separate bowl, prepare the cornbread batter by whisking together eggs, milk, oil, and cottage cheese. Add wet ingredients to dry ingredients, and stir until well combined. Stir in Cheddar cheese, green onion, and chipotle peppers. Pour batter evenly into prepared muffin cups. Bake in preheated oven until set and golden brown, about 25 minutes cooking time (be careful not to burn.)
Notes
For best results, the best way to store leftover cornbread is in an airtight container in the refrigerator.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Bread
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 mini muffin
- Calories: 100
- Sugar: 4 g
- Sodium: 335 mg
- Fat: 6 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 4 g
If you like this recipe, try this Slow-Cooker 4-Ingredient Gluten-Free Chili with it!
You might also like this Gluten Free Cornbread
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