Gluten Free Sweet Corn Bread Muffins

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.

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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.

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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!

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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)))

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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!

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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!

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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.

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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!

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Delicious! We are new to gluten free eating and have been struggling to replace some favorite recipes - but this does the trick!

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Thank you :) These are very delicious! Everyone thoroughly enjoyed them! Even those who are not Celiac liked these more than the ordinary corn muffin! I have made many batches of these as mini-miffins & they are perfect every time. I cannot have soy, so I use regular milk in place of the soy milk. I think I might try them with buttermilk next time to see how that goes. Thanks again for a terrific Gluten Free recipe

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This is a wonderful corn bread recipe! It is the best gluten free corn bread I have had. I used skim milk because I didn't have soy milk.

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I enjoyed this. I paired it with chili, and the sweetness complimented the bold flavor of the chili well. The only think I didn't like was the graininess of the cornmeal, which may have just been the particular cornmeal I used. I will try it again with a finer cornmeal. Otherwise, thank you so much for posting this recipe!

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I have just started my journey into gluten free and as a corn bread lover I can write with sincerity that this recipe had great texture and flavor! I also used regular milk and I topped mine with honey butter. =)

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