These Gluten Free Cornbread Muffins pair well with fall chili recipes this season!
One of my favorite sides during the fall is cornbread! If you are a fan of cornbread sides like me, you’ll love this recipe. You’ll also like our other cornbread recipes including:
One of my favorite family meals to make during the fall season is my chili recipe. I can eat chili at least once a week when the cooler months roll around.
Every time I make chili, you can be sure that I make cornbread to pair with it! Chili and cornbread is a meal that I look forward to each week (and my kids love it, too!) In fact, my kids get excited when they see me making cornbread!
Today I’m sharing a gluten free cornbread recipe with you to enjoy this fall season. Enjoy these cornbread muffins with your next chili dinner!
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Gluten Free Cornbread Muffins
Ingredients:
Makes 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
- 2 cups gluten free baking flour
- 2 cups cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 eggs, beaten
- 2 cups milk
- ½ cup plus one tablespoon butter, melted and divided
- 4 tablespoons vegetable oil
Instructions:
Preheat the oven to 425 degrees. Using one tablespoon of melted butter, prepare a muffin pan by brushing each cup with melted butter. Set aside.
In a large mixing bowl, combine the gluten free baking flour, cornmeal, sugar, baking powder and salt. Mix with a whisk.
Create a cavity in the center of the bowl and add the beaten eggs, milk, remaining melted butter, and vegetable oil. Whisk until just combined.
Allow batter to rest for 10 minutes.
Pour batter into the prepared muffin tin, filling each cup ¾ of the way full.
Bake for 15 to 20 minutes or until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean.
Gluten Free Cornbread Muffins
Ingredients
- 2 cups gluten free baking flour
- 2 cups cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 eggs, beaten
- 2 cups milk
- ½ cup plus one tablespoon butter, melted and divided
- 4 tablespoons vegetable oil
Instructions
Preheat oven to 425 degrees. Using one tablespoon of melted butter, prepare a muffin pan by brushing each cup with melted butter. Set aside.
In a large mixing bowl, combine gluten free baking flour, cornmeal, sugar, baking powder and salt. Whisk to mix.
Create a cavity in the center of the bowl and add the beaten eggs, milk, remaining melted butter, and vegetable oil. Whisk until just combined.
Allow batter to rest for 10 minutes.
Pour batter into the prepared muffin tin, filling each cup ¾ of the way full.
Bake for 15 to 20 minutes or until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean.
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