Gluten-Free Cornbread Muffins

Gluten-Free Cornbread Muffins // Flour and Fancy

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


  1. Preheat oven to 425 degrees.
  2. In your standing mixer, combine all dry ingredients on a low setting.  Should be well combined within two minutes.
  3. In separate bowl, combine buttermilk, eggs, and butter.
  4. 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.
  5. 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.
  6. Fill each cavity with approximately 1/3 cup of batter.
  7. Bake for 20-22 minutes or until golden brown.  Remove from oven and remove muffins after a few minutes to a cooling rack.
  8. Allow to cool 5 – 10 minutes before serving.

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