Gluten free cornbread muffins

    35 min

    This is my take on that southern American standard, but gluten free and in muffin form (although instead of 12 muffins, you could make this in a standard 9″x12″ traybake pan, too). They are unbelievably light, and not too sweet. Delicious savoury options are in the Tips.


    6 people made this

    Serves: 12 

    • 150g polenta (fine cornmeal)
    • 145g gluten free flour
    • 2 tablespoons cornflour
    • 100g sugar (soft light brown or golden caster ideally)
    • 2 1/2 teaspoons gluten free baking powder
    • 150g cold unsalted butter, cubed
    • 1 large egg, beaten
    • 250ml milk, at room temperature

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 210 C (190 C fan-assisted). Line a 12-hole muffin tin with paper cases. (If using a standard traybake tin, lightly grease it and line the bottom and sides with baking paper.)
    2. Rub together all of the dry ingredients with the butter in a large mixing bowl, until you have a consistency like bread crumbs.
    3. Add the beaten egg and mix well with a fork until fully combined.
    4. Add the milk about 1/4 at a time, mixing really well with your fork after each addition. You want a creamy batter but still quite thick – and it will look lumpy. (Remember, this is gluten-free, so you don't have to worry about over-mixing; in fact, incorporate as much air as you can.)
    5. Spoon into muffin cases no more than 2/3 full because they will rise quite a bit. (Alternately, spread into your prepared traybake tin.)
    6. Bake for around 20 minutes, turning the tin halfway through for even baking, until golden brown and a skewer inserted into the centre of a couple of buns comes out clean. Remove from the oven, remove the muffins from the tin, and cool on a cooling rack. (If making a traybake, test with the skewer in the centre of the cake; then leave the cake in the tin to cool.)
    7. These muffins freeze extremely well; they defrost to their exact state post-baking.

    Savoury options

    You can add 1 tablespoon dried thyme, 1/2 tablespoon crushed fennel seeds, or 1 teaspoon chilli flakes – or all three. If making a savoury version, reduce the sugar to 50g. Made this way, the cornbread is really enhanced by grating mature cheddar cheese over the top halfway through baking.

    See it on my blog

    Shazz Bakes

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