I love cornbread muffins but a lot of them are too crumbly for my taste. I get that cornmeal is crumbly by nature but it gets to be too much when it’s difficult to eat. These gluten-free savoury cornbread muffins are moist and not crumbly at all. With the addition of cheese, corn kernels, chives, and smoked paprika, I got a tasty, easily packable breakfast or lunch food that reheats well. Plus they’re refined-sugar-free!
Unfortunately I was distracted by screaming children and, although I turned off the oven at the right time, I failed to actually remove my muffins from the oven immediately, so they got a little overly browned on top. They still tasted great and there’s nothing wrong with the directions in the recipe below, so please don’t judge on the basis of the pictures!
Also, if you’re low-FODMAP, please note that corn is moderate in FODMAPs, so limit yourself to one per sitting (and probably one a day).
Gluten-free cheddar cornbread muffins
- 150 grams gluten-free all-purpose flour (I used Dove’s Farm plain white GF flour)
- 150 grams cornmeal
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 to 3/4 teaspoon salt
- 1 teaspoon smoked paprika
- 60 grams vegetable shortening
- 1 tablespoon maple syrup
- 2 eggs, lightly beaten
- 1 cup almond milk
- 1/2 cup grated mature cheddar, packed, plus extra for sprinkling on top
- 1/2 cup sweet corn kernels (I used frozen)
- A good bunch fresh chives, chopped
* For a cheesier taste, you could probably use more cheese.
- Preheat oven to medium (350 F / 175 C).
- Mix together dry ingredients in a large bowl.
- Add vegetable shortening and cut in with a pastry blender.
- Add other wet ingredients and mix well.
- Add in cheddar, corn, and chives.
- Scoop into 12 lined or greased muffin tins. Top with extra grated cheese.
- Bake for about 35 minutes until top is golden. Serve warm.