Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix)

Lelandra's Note:

From The Gluten-Free Gourmet

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 muffins

• 1 cup yellow cornmeal
• 1 cup cornflour (masa harina)
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup buttermilk
• 2 tablespoons shortening, melted

Directions:

1. Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
2. Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.

Reviews

[Ms. B]

This is exactly what I was looking for. I usually have corn flour on hand from making tamales, tortillas, and other Mexican recipes. The thought had crossed my mind to use corn flour instead of regular flour in my corn muffins, but I never tried it. This recipe gives me another use for corn flour. Sometimes I like my corn muffins a little sweeter so I added 1/3 cup of sugar instead of 1/4 cup. I might even add a 1/2 cup of sugar when I make corn muffins for bean soup. I didn't know that corn flour was gluten free, which is another good thing about this recipe.

[PaulaG]

I am very new to gluten free baking but found these well received by everyone. These were baked in cast iron baking ware and developed a nice crust. There was enough batter for 8 wedges and a small cast iron skillet of cornbread. I wouldn't hesitate to make these again.

[Starrynews]

Great idea to use the masa harina instead of flour! This had a very nice flavor, and the texture was great - nice and crispy on the outside, with a tender inside. Thanks for sharing! PAC Spring '13