Cheesy Gluten-Free Corn Muffins – Recipe! Image 1
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Cheesy Gluten-Free Corn Muffins – Recipe!

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Savory muffins are a nice thing to make for dunking in your favorite soup or stew.  Muffins are so much easier to make than a loaf of bread, although I am a huge fan of making sourdough bread from scratch, but I realize it takes time and patience.  Corn based muffins are complimentary to most foods and preparing them with a gluten-free flour, along with cornmeal makes them 100% gluten-free.

Most gluten-free flours are a blend of rice flour, starches, and xanthan gum (used as a stabilizer), so gluten-free baked goods hold together after baking.  I remember when gluten-free flours were first on the market and didn’t have any xanthan gum in the mix.  It was tricky to know just how much was needed to create a good muffin, or cake that actually had good consistency and taste.  Now, it’s much more simple and you can add cup-for-cup of a gluten-free flour, to replace an all-purpose flour in most recipes.

Cornmeal is something that has become a specialty item as well.  In fact, I have bought some smoked cornmeal that I think is fantastic, but that’s for another recipe.  However, there are several different grinds of cornmeal, starting with fine for muffin recipes like this one, then comes medium grind, and a larger cut, called coarse grind, which can be used to make polenta, or added to bread recipes where you really want to have some chew.  I happen to love course grind cornmeal, but you better know your audience before you add it to just anything, because it’s a different experience in baked goods for sure.

The combination of both cornmeal and gluten-free flour make a muffin with a light texture and a good crumb.  This muffin recipe stays moist from the cheese and buttermilk, but it’s not overly cheesy, it turns out tender and cakey.  I also think these muffins would work for breakfast with some butter and jam on them.  They’re savory yes, but much more soft and supple like a morning muffin.

Cheesy Gluten-Free Corn Muffins – Recipe! Image 2


1 1/4 cups fine cornmeal

1 1/4 cups gluten-free flour with xanthum gum added

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1/3 cup vegetable oil

1 cup buttermilk

1 1/4 cups jack cheese, grated + 1/3 cup for sprinkling on top

(Makes 9 Muffins)

Cheesy Gluten-Free Corn Muffins – Recipe! Image 3

Cheesy Gluten-Free Corn Muffins – Recipe! Image 4

Cheesy Gluten-Free Corn Muffins – Recipe! Image 5

To Prepare:

  1. Preheat oven to 400 degrees.  Spray muffin pan with cooking spray, set aside.
  2. In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, salt and baking soda.  Make well in the center and add eggs, oil, and buttermilk.  Whisk until smooth.  Add 1 1/4 cups cheese and stir to combine.
  3. Using an ice cream scoop, dollop into each cup and top with remaining cheese.  Bake for 18-20 minutes, or until muffins are puffed and golden brown on top.
  4. Cool in pan for 8 minutes before removing.  Enjoy!


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