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Gluten-free Mex-tex Cornbread Muffins

Submitted by: | Source: Original recipe

Gluten-free Mex-Tex Cornbread Muffins
2012-12-19 Other
5 1

Gluten-free cornmeal muffins with a kick of green chiles and corn.

  • Servings: 12
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes


2 Eggs, beaten
1 cup Milk
1¼ cups Gluten-free Baking Mix, pamela's baking mix or bob redmill’s
1 cup Yellow Cornmeal
⅓ cup Sugar or Honey
½ tsp Salt
2-4 Tbsps Canned Diced Green Chilies, if fresh, saut them in the butter first
3 Tbsp Melted Butter
1 cup Frozen or Canned Corn, thawed and drained well
2 cups Grated Cheese, reserve ~⅓ cup to sprinkle on top


1. Beat eggs, add milk and beat again.

2. Add GF baking mix, cornmeal, sugar, salt and mix well.

3. Fold in green chilies, butter, corn and cheese (reserve about 1/3 cup to sprinkle on top.

4. Place liners into a 12 muffin tin. Fill paper liners almost full (gluten free batter does not rise as much as ordinary batter).

5. Sprinkle reserved cheese on top. Bake at 375° for 15-20 minutes.

Helpful Tips:

Your friends and family will never know these fantastic muffins are gluten-free. They are mild but flavorful. Serve them with a Tabasco-butter mixture for an added kick. Freezes beautifully and reheats in just seconds in the microwave.