A simple recipe for gluten free cornbread muffins that are as welcome on the Thanksgiving table as they are with a bowl of soup. on a chilly fall evening. Save leftovers and make gluten-free stuffing!
Gluten free cornbread muffins are one of the easiest AND most easygoing sides -- they are amazing toasted and spread with a bit of butter and jam, or served alongside bowls of vegetarian white chili or a pot of vegan asparagus soup or carrot cauliflower soup. I'll also eat them with cheese as a sort of on-the-go gluten-free sandwich. When you don't have time for easy dutch oven bread, cornbread always comes to the rescue!
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Why You'll Love These Tender Muffins
Cornbread is one of those homey bakes that's always welcome! You can make it with fresh corn tucked into the batter for a juicy crunch. Or, add a little more sweetener and throw in a handful of blueberries for a sweeter take. Here's why you'll love this gluten-free cornbread recipe:
- Versatile. Bake this recipe as a loaf, muffins, or in a square pan - you've got options! You can also save any leftovers and make gluten-free cornbread dressing.
- Simple ingredients. Just a few ingredients are all you'll need to make this lovely, simple recipe that relies on oat flour and cornmeal for structure.
- Quick. You'll need a couple of minutes and a whisk to put the batter together.
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Gluten free flour - I use my homemade gluten free flour blend here, and I've also used oat flour. Try your favorite 1:1 gluten free flour.
- Cornmeal - I like fine-ground cornmeal here, so the muffins have a lighter and fluffier texture. You could also use medium-grind cornmeal, but I don't recommend coarse grind unless you want more texture.
- Baking powder
- Salt - I use fine sea salt or table salt.
- Milk - Use whole milk or 2% milk. Use dairy-free milk if needed.
- Sugar - Just a bit of sugar adds a slight sweetness to the muffins.
- Egg - A large or extra-large egg is fine.
- Butter - You'll need unsalted butter, melted and slightly cooled.
Step-By-Step Instructions
Here's an overview in photos of how to make this recipe:
- Whisk dry ingredients: In a medium bowl, combine the dry ingredients.
- Whisk wet ingredients: In a large bowl, whisk together the wet ingredients.
- Combine: Add the dry mixture to the wet ingredients and stir to combine.
- Bake: Portion the batter into a greased 12-cup muffin tin and bake at 425°F for 20 minutes. Cool, then serve.
Tips and Recipe Notes
- What kind of flour? A gluten-free all-purpose flour works well here, or try a single-origin gluten free flour like oat flour or almond flour.
- Make it dairy-free - Use olive oil or non-dairy butter for the butter and substitute your preferred non-dairy milk for the milk
- Make it sweeter - You can make this into a dessert muffin by adding a bit more sweetener.
- Make it into muffins - Add ¾ cup sweetener of choice and 1 cup blueberries or raspberries to make this into a breakfast muffin recipe.
- Another sweetener. I love sweetening my cornbread muffins with honey or maple syrup instead of sugar (or try my gluten free honey cornbread muffins recipe). You can also try coconut sugar.
To Serve
I love to serve cornbread muffins with soup or stew, or simply as a mid-morning snack with butter and jam. You can also make little sandwiches with cornbread muffins: add a thick layer of salted butter and a piece of sharp cheddar cheese, and eat a few for a satisfying light lunch. Or if you're a meat eater, tuck thin slices of ham or turkey with a swipe of mayo between two halves of a gluten-free cornbread muffin.
You can also make a pan of gluten-free cornbread to use in gluten-free dressing or stuffing. Make the cornbread a day or two in advance and leave it out on the counter so that it dries out a bit before you use it in your favorite stuffing preparation.
Proper Storage
- Counter - Keep cornbread in an airtight container or zip-loc bag on the counter at room temperature for up to 3 days.
- Fridge - You can keep leftover cornbread in an airtight container or bag in the fridge for up to 5 days.
- Freezer - To freeze muffins, place them in a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw thoroughly in the fridge before eating
More Gluten Free Muffin Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Cornbread Muffins
Ingredients
- 1 ¼ cups gluten free flour (140 grams)
- ¾ cup cornmeal
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup whole milk
- 1 egg
- 2 tablespoons unsalted butter melted
Instructions
- Heat oven to 425℉.
- Grease a 12-cup muffin tin. In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ¾ cup cornmeal, ¼ cup sugar, 3 teaspoons baking powder, and ½ teaspoon fine sea salt. Stir in the 1 cup whole milk, 1 egg, and 2 tablespoons unsalted butter. Add the dry mix to the wet ingredients and stir to combine.
- Pour into the prepared pan, place in the oven, and bake for about 20 minutes, until a tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan set on a rack for 10 minutes, then turn out to cool competely.
Notes
- What kind of flour? A gluten-free all-purpose flour works well here, or try a single-origin gluten free flour like oat flour or almond flour.
- Make it dairy-free - Use olive oil or non-dairy butter for the butter and substitute your preferred non-dairy milk for the milk
- Make it sweeter - You can make this into a dessert muffin by adding a bit more sweetener.
- Make it into muffins - Add ¾ cup sweetener of choice and 1 cup blueberries or raspberries to make this into a breakfast muffin recipe.
- Another sweetener. I love sweetening my cornbread muffins with honey or maple syrup instead of sugar (or try my gluten free honey cornbread muffins recipe). You can also try coconut sugar.
I'd love to hear from you! Please leave me a note.