I’m on a gluten-free recipe development kick. Personally, my diet contains gluten, but there are more and more people in my life that are choosing to say no to gluten. It’s also a request I’ve received from you, my readers – where’s the recipes that aren’t packed to the brim with gluten, gluten, gluten?
I confess that I was initially skeptical about a gluten-free diet. I did not have any great desire to integrate it into my cooking or baking. However, as people in my life began adopting this way of munching, I knew I couldn’t hold out. For me, the joy of cooking lies in sharing – in making a succulent dish or baked good that others adore. I live for the phrase, “Wow, Callie. This is amazing!” And since this is a labor of love for me, I needed to hop on the gluten-free train.
I was working on my guest blogger piece for Culicurious – a great New Orleans food blog by my pal, Addie – that was featured yesterday. While I was writing about family, love, and cornbread muffins, I thought, I want to revamp this recipe to be gluten-free and feature it. After all, when you love ’em, you have to consider their diet when you bake for them.
Cornmeal is naturally gluten-free. If you’re a person who doesn’t have an established gluten sensitivity but omits it from your diet for various reasons, any cornmeal should do. However, if you have this sensitivity, I would recommend purchasing your cornmeal from a company that you can be certain isn’t processing other products with gluten in close proximity. For example, Bob’s Red Mill products are processed in a gluten-free facility.
Enjoy this recipe that allows everyone to enjoy flavorful, buttery cornbread, and don’t miss my guest blogging on Culicurious where I feature a classic recipe for cornbread muffins for the gluten lovers in your life!
Gluten-Free Cornbread Muffins
Makes 12 – 14 muffins
- 2 cups white cornmeal
- 3 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoons baking soda
- Pinch of salt
- 7 tablespoons unsalted butter, melted
- 2 eggs
- 1 1/2 cups reduced-fat buttermilk
- Cooking spray
- Preheat oven to 425 degrees.
- In your standing mixer, combine all dry ingredients on a low setting. Should be well combined within two minutes.
- In separate bowl, combine buttermilk, eggs, and butter.
- With the standing mixer on a low setting, slowing pour the liquid mixer in, allowing to fully combine. Ensure all the dry ingredients are fully incorporated. There will still be lumps.
- Apply cooking spray lightly in each of the cavities of your 12-cavity muffin tin. Using your fingers, spread the spray around the cavity to ensure a thorough coating.
- Fill each cavity with approximately 1/3 cup of batter.
- Bake for 20-22 minutes or until golden brown. Remove from oven and remove muffins after a few minutes to a cooling rack.
- Allow to cool 5 – 10 minutes before serving.