Gluten Free Buttermilk Cornbread Muffins From The Baking Beautie Recipes

GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE

Gluten Free Buttermilk Cornbread Muffins from the Baking Beautie image

If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.

Provided by The Frugal Cheflady

Categories Quick Breads

Time 25m

Yield 12 muffins, 8 wedges, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter or 1/2 cup margarine
2/3 cup white sugar (or less if you like)
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
In a microwave safe bowl, melt butter. Stir in sugar.
Add eggs and stir to combine.
Stir in buttermilk.
Add dry ingredients and stir until few lumps remain.
Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

Nutrition Facts : Calories 251.6, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.2, Sodium 380.7, Carbohydrate 30, Fiber 1.1, Sugar 18.3, Protein 3.9

GLUTEN FREE CORNBREAD

Gluten Free Cornbread image

This is a simple cornbread recipe that tastes pretty good and it isn't too crumbly either! This recipe is also good for biscuits. You may also substitute the milk for 1 cup buttermilk and 1/2 cup milk.

Provided by Jesus Freak

Categories Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

2 cups rice flour
1/2 cup sugar
1 1/2 tablespoons baking powder
1 teaspoon baking soda
2 cups white cornmeal
1 cup buttermilk
1/2 cup milk
3 eggs
1/2 cup olive oil
1/2 teaspoon salt

Steps:

Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
Preheat oven to 425 degrees.
Sift together dry ingredients, add cornmeal.
Mix together wet ingredients.
Add to dry ingredients and mix well.
Pour into greased 9 x 13-inch pan, smooth.
Bake at 425 degrees for 25 minutes.
Variation: Recipe makes 20 biscuits.

Nutrition Facts : Calories 421, Fat 15.9, SaturatedFat 2.9, Cholesterol 73.5, Sodium 518.9, Carbohydrate 62.7, Fiber 2.8, Sugar 12.8, Protein 7.7

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