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!
These were great! I used 1/2 a cup of sugar but otherwise followed the recipe exactly (including the xanthum).
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!
I used Bob Red Mill All Purpose gluten free flour and mistakenly used baking powder instead of baking. I used coconut milk with some lemon juice since I didn't have butter milk. Mine didn't rise like most corn bread does. The flour has xanthum in it. It does taste good! Wonder if it was my mistake with the baking powder?
Wow. These were fantastic -- thank you very much! I've been searching for recipes for my son - he's on an "8-food exclusion diet" for allergies (no wheat, eggs, soy, dairy, fish, shellfish, peanuts, or tree nuts), and this worked beautifully. I used an egg replacement product, oat milk + 1 Tbsp of vinegar, and vegan butter -- and these had a great light texture and were so good (unlike many of the dense gluten-free muffins we've tried so far). For others out there thinking about trying these, I found them very sweet (the author commented on that), and almost halved the sugar --they were still sweeter than most boxed corn muffin mixes, but still delicious. I also worried that I'd messed up the recipe because the batter was very thin and pourable, but they came out fine. Thanks again!
Loved the taste and texture of this cornbread! Instead of making muffins or a loaf, I used it as a topping for a chili bake. I halved the recipe, and dropped spoonfuls of it on top of my chili in a 8" round casserole dish - my chili's a thick and chunky version, so the cornbread baked up very nicely on top. Baked for 40 minutes, until it was nicely browned. Even my husband, who is not a big cornbread fan, raved about the cornbread topping and went back for seconds. This is definitely a keeper!! And nobody would ever suspect it's gluten-free ;)