Corn muffins are clearly a very popular muffin option. I think it’s because they bridge the gap between savory muffins and sweet muffins and they also work as a terrific bread option. So far for March Muffin Madness, we’ve enjoyed Johnny Cake Muffins, Paleo Sweet “Cornbread Muffins, and Basil Prosciutto Corn Cakes. Today we have another choice to add to our list—Classic Sweet Cornbread Muffins from Michelle of My Gluten-Free Kitchen. Her recipe is gluten free and vegetarian.
Enjoy learning more about Michelle and her Classic Sweet Cornbread Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here)
and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—super duper special!—a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.)
I “met” Michelle a little over a year ago when she left a sweet comment on my Top 10+ Best Gluten-Free Girl Scout Cookie “Knockoff” Recipes Plus Bonus Ideas roundup. A quick look at her blog showed me that Michelle shares lots of beautiful and delicious recipes, as well as lots of other really helpful info for those who are gluten free.
I’ve since shared many of her recipes either on gfe in roundup posts or on All Gluten-Free Desserts. Here are links to some of those recipes and a few more from Michelle’s blog!
~ Mint Chocolate Brownie Decadence
(part of my It’s Not Easy Being Green, Unless You’re A Dessert—17+ Gluten-Free Green Mint Desserts roundup along with her Mint Chocolate Bundt Cakes with Mint Frosting and her Triple Chocolate Mint Cookies)
~ Easy Gluten-Free Dairy-Free Bread in Your Bread Machine
(part of A Bountiful Bread Basket, Part 3: Top 20 Gluten-Free Bread Recipes Made in a Bread Machine, Plus More Info and Tips on Bread Machines)
~ Pull-Apart Dinner Rolls
(part of A Bountiful Bread Basket, Part 2: Top 40 Gluten-Free Bread Recipes—Basic Rolls and Biscuits)
Michelle also shares product reviews, kitchen equipment reviews, menu plans, and her favorite gluten-free recipes from others, so be sure to check out her blog. I’m looking forward to meeting Michelle in person in September at the Food Allergy Bloggers Conference in Las Vegas! And now it’s Michelle’s turn!
Hello there! My name is Michelle Palin and I blog over at My Gluten-free Kitchen. I have been baking and cooking gluten-free since my celiac diagnosis in the summer of 2010. I have always loved to bake, so I wanted to get back to that as soon as I could and vowed to figure out how to make my gluten-free treats taste as good as my gluten-full recipes were.
My blog’s motto is “Showing the world how delicious gluten-free can be!” My family is not deprived at all or “missing out” since we don’t have gluten in our home. We regularly have delicious cookies, brownies, or muffins around to snack on. You could say I have a sweet tooth, or really, I think I have a whole mouthful of sweet teeth!
I like to use a good all-purpose gluten-free flour blend in my baking. I find that it saves me time and money over buying a variety of different flours, and always produces reliable results. The two all-purpose flour blends I use the most, and equally recommend, are Jules and Gluten Free Mama’s Almond Blend All-Purpose Flour. Feel free to substitute your homemade all-purpose blend in this recipe, too. I hope you’ll enjoy these sweet gluten-free cornbread muffins. We’ve been enjoying these for years!
Michelle’s Classic Sweet Cornbread Muffins Recipe
- Spray muffin tins with non-stick cooking spray or line with paper liners.
- In a glass measuring cup, measure buttermilk then add baking soda, mix together and let sit.
- In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula or wooden spoon, to mix into butter. Add eggs.
- Add buttermilk/baking soda to the butter/sugar/egg mixture and mix just until combined.
- In a separate bowl, whisk together cornmeal, flour, xanthan and salt. Add to wet ingredients and stir until well mixed.
- Fill muffin tin cavities mostly full with batter, filling 24 cavities. Bake at 375º for 14-17 minutes or until a toothpick inserted in center comes out with crumbs only and muffin top doesn't sink in if pressed with fingertip.
- Cool in pan for 2-3 minutes. Remove muffins from pan to cool on a cooling rack until ready to serve.
Shirley here: Be sure to use gluten-free cornmeal. I like the gluten-free cornmeal from Nuts.com.