Gluten-Free Cornbread Muffins

My first attempt at making cornbread failed miserably.

My GF substitutions in the first batch included Bob's All Purpose GF Mix (which I normally LOVE) and xanthan gum in a mini muffin pan.  They were umm... interesting.  More like little golf balls.  They were still (somewhat) edible but definitely not presentable.

Enough about my failure... I am in charge of bringing cornbread to Thanksgiving dinner tomorrow, therefore it was necessary to try again.

Since I was scared to use xanthan again and had run out of Bob's GF Mix, I decided to go for sorghum flour. 

Glad I didn't give up... second try turned out really great!!

GF Cornbread Muffins

Cute GF Cornbread Muffin
Gluten-Free Cornbread Muffins

Makes about 12 muffins

Dry Ingredients
1 cup Maseca Original (Instant Corn Masa Flour)
3/4 cup sorghum flour
1/4 cup corn starch
1/2 cup sugar
2 tsp baking powder
1 tsp salt

Wet Ingredients
1 egg
1 cup buttermilk (you can try with milk... I happened to have buttermilk)
1/4 - 1/3 cup sunflower oil

Preheat oven to 375*.

Grease your muffin pan.  Make sure it is greased well.

Sift together dry ingredients in large bowl.

Beat egg in medium bowl then add oil and buttermilk. Mix.

Add wet ingredients to dry ingredients and mix.

Your batter should be like a thick cake batter but should not hold its shape in the bowl.  If it is too thick, add a little bit more buttermilk.

Scoop mix into muffin pan and cook for 15 minutes?? (I wasn't paying attention to how long I cooked them... mine are a *touch* overcooked)

Yup, I'm a pro at giving instructions, that's for sure.  When I have more time, I will try again and come up with a definitive time in the oven and update here :)

mmm texture!

No comments:

Post a Comment