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.
- 118.29 ml butter or 118.29 ml margarine
- 158.51 ml white sugar (or less if you like)
- 2 eggs
- 236.59 ml buttermilk
- 2.46 ml baking soda
- 236.59 ml cornmeal
- 236.59 ml all-purpose gluten-free flour
- 2.46 ml xanthan gum (if your flour blend does not already contain it)
- 2.46 ml salt
- 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).
- In a microwave safe bowl, melt butter. Stir in sugar.
- Add eggs and stir to combine.
- Stir in buttermilk.
- Add dry ingredients and stir until few lumps remain.
- Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
- 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).
- Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
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?