Best Sweet Gluten Free Sweet Cornbread Or Corn Muffins Recipes
EASY GLUTEN-FREE CORNBREAD MUFFINS (DAIRY-FREE)
Super easy gluten-free cornbread muffins with the perfect crumbly cornbread texture and just a hint of sweetness, these are perfect for eating with a generous drizzle of honey, or to accompany a big bowl of chili con carne. Make a batch in just 30 minutes, and serve this as a side dish or appetizer during Thanksgiving, or an anytime snack the whole year round. Gluten-free and dairy-free too, but you'd never know it!
Provided by Felicia Lim
Categories Snacks
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F and line a muffin tin/muffin mold with muffin liners.
- In a large bowl, mix the cornmeal, gluten-free all-purpose flour, baking powder, and salt together to combine.
- In a smaller bowl, whisk together the eggs, sugar, oil, and almond milk.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk well until you get a thick and homogeneous pale yellow batter.
- Divide the batter evenly between the 12 muffin liners (fill each liner about 3/4 full). Bake for 20 minutes until the tops have browned slightly and a toothpick inserted in the middle comes out clean.
- Let muffins cool slightly before eating.
Nutrition Facts : ServingSize 1 muffin, Calories 286 calories, Sugar 16.8 g, Sodium 150 mg, Fat 6.6 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 54.2 g, Fiber 2.2 g, Protein 4.3 g, Cholesterol 31 mg
SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS
Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.
Provided by LawyerMom
Categories Corn
Time 42m
Yield 8 muffins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
- Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.
GLUTEN FREE SWEET CORN BREAD MUFFINS
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)
Provided by Latin Chef-
Categories Quick Breads
Time 43m
Yield 2 mini loafs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
- Combine dry ingredients.
- Slowly mix in milk, melted butter, vanilla, and already beaten egg.
- Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
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