Gluten Free Buttermilk Cornbread Muffins from the Baking Beautie

Total Time
25mins
Prep 5 mins
Cook 20 mins

If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
  2. In a microwave safe bowl, melt butter. Stir in sugar.
  3. Add eggs and stir to combine.
  4. Stir in buttermilk.
  5. Add dry ingredients and stir until few lumps remain.
  6. Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
  7. Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
  8. Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

Reviews

(6)
Most Helpful

Oh my, these were the BEST cornbread muffins I've ever had, gluten-free or no! Moist, fluffy, toothsome, with a beautiful crumb and high rise. I'm sure the recipe as written would be perfect, but I made a few alterations to suit our meal. I reduced the sugar to a scant 2/3 c., added a 7 oz can of diced green chilies (well drained), and 3 oz grated sharp cheddar. I'll be making these again and again. Thank you for the excellent recipe!

julia April 18, 2016

These were great! I used 1/2 a cup of sugar but otherwise followed the recipe exactly (including the xanthum).

Marguerite A. December 30, 2015

These were delicious! I used the GF flour mix from America's Test Kitchen cookbook. I wish there wasn't so much sugar and butter but next time I will work on reducing that a bit. But, really delicious muffins that are kid approved!

lynettezta June 04, 2015

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