Finally a gluten free corn bread recipe that makes moist muffins. These muffins are really good! I used 2% milk instead of the soymilk. This recipe makes 24 mini muffins and I baked them for 12-15 minutes (depending on your oven). Next time I will add some cheddar cheese and a 1/2-1 can of green chiles.
Delicious! I was skeptical since many other recipes were too dry; but, this is terrific! I might not add as much sugar. My finicky husband has a sweet tooth so he loved them! Rare occasion.
I need more stars! These muffins are AMAZING! They are gone in a heart beat both by those gluten intolerant and those not. I never make less than double and when company's coming, I have to triple the recipe to keep 'em happy! Thank you so much for posting this incredible recipe!
My first attempt at baking something gluten freewas a huge success! I used 2% milk and sprinkled a bit of sugar on the muffin tops before baking. I'm really impressed with this amazing recipe. If I could give more than five stars...I would. Thank you for sharing (((Latin Chef)))
Thank you for providing an edible, great alternative to those of us who can not eat wheat! These muffins were amazing! I made them just as written, but used regular milk instead of soy milk. The only thing I'll do differently next time is make more of them!
wow!!! these are delish!! better than even regular wheat corn muffins. I can now say after trying many corn bread recipes I have finally found THE one!! Thank you!
I made these for my mom who is on a gluten free diet. I left out the xanthan gum and baked them in a mini muffin pan. We all loved them! Thanks for posting the recipe.
SO good! And sweet, just like I like it. I made these as mini-corn dog muffins with some Hebrew Natl hot dogs cut up and pushed in the middle and my kids LOVE them (and they freeze great - so easy meal when needed). Thank you for sharing the recipe! And great for my GFCF 6 year old, especially. :)
Used almond milk, half xylitol, half sugar, omitted vanilla and added chili powder, garlic salt and chopped chicken hot dogs to make corn dog muffins.
WOW! I'm attending a chili cook-off tomorrow and am on a GF regimen. I didn't have cornmeal, so I substituted corn flour. Also, skim milk instead of soy. I used eggs because we had them in the house, but for people looking for an egg-free substitute, try 1tbs ground flaxseed meal and 3tbs water per egg.
I baked at 375, splitting the mixture up into 6 silicon/reusable muffin cups. Less wasteful and they're non-stick, so it takes away the grease-the-pan step. Honestly, I should have used 12 cups because they ballooned up like crazy, which I expected given how full the cups were hehe, just lazy. Took about 15 minutes total to come away with a clean test (toothpick/reusable chopstick poked in the center to check for doughiness.)
Everyone here agrees they taste WONDERFUL! I'm worried they won't make it to the cook-off tomorrow, haha! Thanks for a great recipe!