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

"From The Gluten-Free Gourmet"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Cheeki3 photo by Cheeki3
photo by Starrynews photo by Starrynews
Ready In:
12 muffins




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

Questions & Replies

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  1. 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.
  2. 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.
  3. Made this recipe out excellent; everyone loved it !! Thanks for posting l!
  4. Very good! I modifed this to accomdate a strict diet. Used rice milk lemon juice to sub as buttermilk. Used 1 T of a dairy/soy free margerine instead of shortening. Used 1 T ground flaxseed in place of one egg (plus one actual egg). Used a combo of gluten free flours in place of cornflour (coconut flour, white rice flour, and finely ground corn meal). Used approx. 1/2 t vanilla. I used a little less sugar than called for. Baked in muffin paper tins at 350 for about 16 min. They came out perfect, still moist but not doughy. Used med. ground corn meal and it gave it a more course crumbly texture, which we like. My husband who doesn't do gluten free or dairy free said they were good and tasted just like corn bread he gets from a popular fast food chain that serves corn bread. Next time I'll try it without egg and only flax sub.
  5. This is good GF version of the Jiffy mix, what a great base recipe. It does need more sugar, maybe 1-2 more tablespoons if you’re using it for the jiffy corn casserole recipe. However, for a dinner side, it might be good as is. It needed a little more height, it was just a bit flat.


  1. Second time around, I separated the yolks from the egg whites. I used my little stick blender with whip attachment and let it go on high for like 2 minutes until soft peaks formed. Folded it in at the very end. Success! It puffed up like a half inch more than first time.
  2. I searched all over for a solid gluten free cornbread, and this is it! I used butter instead of shortening and made my own buttermilk using almond milk and apple cider vinegar. I also subbed 6 stevia packets for the sugar, as I try to avoid sugar and don't like sweet cornbread anyway. I served these straight out of the oven with kerrygold butter and a homemade sriracha maple syrup, and it was fabulous... This will be my staple cornbread
  3. I'd prefer to give this 4 1/2 stars, but didn't think it was really a 5 star as it turned out this first time I've made it. Overall I was pleased, especially with the flavor, but the muffins were awfully heavy and dense. I was pleased that they weren?t crumbly, though, like a lot of gluten free recipes. I didn?t sift the dry ingredients, which may be the reason for the dense consistency. I used extra sugar and substituted coconut oil for the shortening. Based on other comments I baked them at 375 for 20 minutes, and it was definitely too long. Next time I?ll try 350 and start checking them after 20 minutes. The flavor is excellent (much like Jiffy mix) and for a gluten free recipe the texture was good. Definitely a keeper and one I?ll try tweaking a little to see if I can get a lighter result.
  4. I used this recipe for my first attempt at gluten free cornbread and I didn't miss my old cornbread recipe at all! It was quite easy and very tasty. I followed the recipe exactly except I used coconut oil in place of the shortening and I cooked it in the oven in an iron skillet instead of making muffins. It turned out moist, slightly sweet, and with a cake-like consistency and because of the addition of coconut oil, it didn't even need butter.
  5. 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



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