Gluten-Free Cornbread Muffins –

the most delicious gluten-free cornbread muffin recipe! Light and flavorful – perfect with chili or for the holidays!

This post is sponsored by Bob’s Red Mill, but the opinions are my own. 

You are going to want to save this one!

Whether you follow a gluten-free diet or not you are going to want to make these little guys!  They are so fluffy and delicious.  Nobody will even realize that they are gluten-free and dairy-free.  They are that good!  And this is all thanks to Bob’s Red Mill!

Best enjoyed with a warm bowl of chili or the perfect side dish addition to your family’s holiday meal.  With the added bonus that they are kid-approved so the whole family will love them!

WHY YOU WILL LOVE THIS RECIPE

1. Handheld – who doesn’t love a delicious food that fits right in the palm of your hand!  They are so cute and the perfect size for dunking 🙂
2. Family friendly – I don’t know about your kids but mine love anything in muffin form!  Nothing better than something that the whole family will eat.
3. Light & fluffy – this recipe is fool-proof and makes the most light & fluffy cornbread muffins every time!

WHAT YOU WILL NEED

• Almond milk
• Fresh lemon juice
• Cornmeal
• Bob’s Red Mill Gluten-Free 1-to-1 Flour
• Baking powder
• Baking soda
• Xanthum gum
• Kosher salt
• Vegan butter, melted
• Coconut sugar
• Honey
• Eggs

RECIPE FAQs & TIPS:

• Can I prepare these ahead of time? – Absolutely!  Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
• Can I freeze them? – Yes!  After they have cooled completely you can place them in a freezer bag, press out as much air as you can, and you can keep them in the freezer for 2-3 months.
• What should I serve with them? – We highly recommend making them with chili!  We don’t make chili without them!  This one is our fav!!  They also make a great Thanksgiving side dish.
• How to eat them? – they are so yummy that you could eat them by themselves but if you want to bring them to the next level – cut them in half and add a little honey, ghee, or butter on top!!

HOW TO MAKE GLUTEN-FREE CORNBREAD MUFFINS

Step 1: Place all wet ingredients in a bowl

Step 2: Mix in the dry ingredients

Step 3: Spray muffin tin with nonstick spray and add batter about 3/4 of the way full.

Step 4: Bake for 20 minutes or until the toothpick comes out clean.

Step 5: Let them cool and enjoy!!

OTHER RECIPES YOU MIGHT LIKE:

• 7 Layer Salad
• Gluten-Free Stuffing
• Gluten-Free Pie Crust
• Dairy-Free Pumpkin Pie

Don’t forget to check out my Instagram account  – Or give me a follow on Facebook or see what I am pinning on Pinterest!

Love,

E

Thank you so much for reading & supporting The Wooden Skillet! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

Gluten Free Cornbread Muffins

★★★★★ 5 from 4 reviews

• Author: Erin Jensen
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Muffin
• Method: Oven
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Gluten Free Cornbread Muffins – a simple and delicious gluten-free cornbread muffin that is perfect for chili or the holidays!

---

Ingredients

Scale 1x2x3x

• 1 cup unsweetened almond milk
• 1 teaspoon fresh lemon juice
• 1 cup cornmeal
• 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon xanthum gum
• 1/8 teaspoon kosher salt
• 1/2 cup vegan butter, melted
• 1/3 cup coconut sugar
• 3 tablespoons honey
• 2 eggs

---

Instructions

1. Preheat: Preheat oven to 375 degrees.
2. Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl.  Set aside.
3. Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
4. Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
5. Combine: Combine wet and dry ingredients and mix well to combine.
6. Prepare Muffin Tin: Spray muffin tin with olive oil (or use muffin liners). Fill each muffin approximately 3/4 the way full.
7. Bake: Bake for 20 minutes or until a toothpick comes out clean.
8. Cool: Let cool in the muffin tin about 10 minutes and then remove and let finish cooling.

---

Notes

• Can I prepare these ahead of time? – Absolutely!  Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
• Can I freeze them? – Yes!  After they have cooled completely you can place them in a freezer bag, press out as much air as you can, and you can keep them in the freezer for 2-3 months.
• What should I serve with them? – We highly recommend making them with chili!  We don’t make chili without them!  This one is our fav!!  They also make a great Thanksgiving side dish.
• How to eat them? – they are so yummy that you could eat them by themselves but if you want to bring them to the next level – cut them in half and add a little honey, ghee, or butter on top!!
• Can I use regular butter? – Yes! If butter isn’t an issue for you, then go ahead and use it!
• Almond Milk alternative? – You should be able to use any dairy-free milk.

Keywords: gluten free cornbread muffins