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gluten free buttermilk cornbread muffins

Gluten Free Buttermilk Cornbread Muffins


  • Author: Regan Jones, RD
  • Total Time: 30 min
  • Yield: 1 dozen muffins
  • Diet: Gluten Free

Description

This one-bowl recipe for Gluten Free Buttermilk Corn Muffins uses simple ingredients and is full of classic cornbread taste.


Ingredients

  • Cooking spray
  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour blend or gluten-free all purpose flour (I used King Arthur Measure-for-Measure*)
  • 1 tsp. baking soda
  • 1 Tbsp. white sugar**
  • 1 tsp. salt
  • 1 large egg, at room temperature
  • 1 1/4 cups buttermilk
  • ​6 Tbsp. melted butter or olive oil

Instructions

  1. Preheat oven to 400 degrees F. Coat 12 muffin cups of a muffin pan with nonstick spray; set aside. (Alternatively, line with paper liners, if preferred.)
  2. Whisk together cornmeal, flour, baking soda, sugar, and salt in a large bowl. Add egg, buttermilk, and butter to dry ingredients; stir until combined.
  3. Using an ice cream scoop, portion out a scant scoop into prepared muffin tin.
  4. Bake in preheated oven until golden brown and cooked through, about 20 minutes bake time. Store in an airtight container.

Notes

*Contains xanthan gum. If using one of the flour blends that does not contain xanthan, I recommend adding 1/4 teaspoon to this recipe.

**The amount of sugar here is minimal, as is the tradition in Southern classic cornbread. If you prefer a greater touch of sweetness, double or even triple this amount.

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Side dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 2 g
  • Sodium: 380 mg
  • Fat: 6 g
  • Carbohydrates: 20 g
  • Fiber: 0 g
  • Protein: 3 g

Keywords: Gluten Free Buttermilk Cornbread Muffins