I love cornbread.
I like it less sweet and more savory, and less refined and a little more coarse in the grain. That’s my personal preference. If it’s yours, too, you’ll love these cornbread muffins.
And while I love cornbread made in a skillet or sheet pan, there are many reasons why I recommend making them as muffins:
You can make them ahead of time and transport them without the skillet or sheet pan you baked them in
If bringing them to a family or holiday get-together, they won’t take up valuable oven space
They can be served in a bowl or basket, which is a nice variation from other dishes served on platters
They make a beautiful gift when presented in a basket (and paired with my Maple Honey Cinnamon Butter)
Since they are gluten-free, for those who have to avoid all contact with gluten, there’s no worry about a contaminated utensil or knife coming into contact with them when being served to a large group
Gluten-Free Cornbread Muffins with Maple Honey Butter
Serves 12
(Gluten-free)
Ingredients:
1 ½ cups gluten-free one-for-one baking flour
1 ¼ cups yellow cornmeal
¼ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 ¼ cups regular or dairy-free milk, room temperature*
4 Tbsp unsalted butter, melted and cooled
¼ vegetable oil
1 large egg
Instructions:
Preheat oven to 375F. Either lightly grease or spray a muffin pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a small bowl, whisk together the milk, butter, vegetable oil and egg, making sure the egg is completely distributed.
Pour the liquid mixture into the flour mixture. Stir gently and just enough to make sure all of the flour mixture is wet while not over mixing.
Evenly distribute the muffin batter across all 12 muffin cups. The batter should come just under the pan line.
Bake for 14-16 minutes, until a tester comes out clean. Once set, about 5-10 minutes, the muffins can be removed from the pan and placed on a cooling rack.
While the cornbread muffins are baking, make the Maple Honey Cinnamon Butter.
Notes:
* If you’re using a dairy-free milk, I recommend a more full-bodied option like soy or coconut. Soy provides a neutral flavor profile while the coconut will provide a coconut flavor to the muffins, which is actually a nice combination.