Gluten-free Mex-tex Cornbread Muffins
Submitted by: CooknBliss | Source: Original recipe
- Servings: 12
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
Ingredients:
| 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, sauté 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 |
Directions:
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.
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