Gluten-Free Cornmeal Muffins

Total Time
Prep 10 mins
Cook 25 mins

This is my adaptation of the recipe on the package of the brand of cornmeal I use. A family favorite that disappears quickly!

Ingredients Nutrition


  1. Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
  2. Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
  3. Combine remaining dry ingredients in a separate bowl.
  4. Add egg and oil to cornmeal mixture.
  5. Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
  6. Fill cups 2/3 full, and bake for 20 - 25 minutes.
Most Helpful

I made these as a 'cornbread' in an 8x8 pan. The mixture was VERY thick, almost too thick (perhaps that's why they are better as muffins?), but delicious. UPDATE: I made these as muffins and they are the PERFECT recipe. My new favorite. :)

lisa.conklin March 25, 2009

Thank you! My DH just found out he needs to eat gluten-free and I just made these along with white chicken chili. He said these are the BEST corn muffins he's ever had, gluten-free or otherwise! I guess I'll be making these often! They were done in 15 min.

kcram March 01, 2009

I just made these using "No Egg" Orgran's egg replacer and they were great! I only baked them for 15 mins on 200C fan-forced.

dbodger February 14, 2009