Gluten Free Corn Bread Muffins (American)
1 cup cormeal (fine stoneground)
1 cup gluten free flour
1/2 teaspoon xanthan gum
1/4 cup granulated sugar
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup canola oil
1 cup milk minus 1 tablespoon
1 large egg, well beaten
1/4 teaspoon pure vanilla extract
Optional: 1/2 corn kernals (if canned-well drained; if fresh-lightly steamed and drained)
Preheat oven to 400°F. Position rack in center of oven.
Grease muffin pan or use paper liners.
Mix dry ingredients in medium mixing bowl.
Combine oil, milk, egg and vanilla in another small bowl.
Add wet ingredients to dry and gently stir to combine. Do not over mix.
Pour batter into prepared muffin pan.
Bake about 20 minutes or until an inserted toothpick comes out clean.
Pairs Well With
For our family, corn bread is a comfort food enjoyed most in the colder seasons of the year. We often pair it with a hot soup or homemade chili or simply slathered with a nice salty butter. We do our best to have good gluten free choices for our family since some members have gluten sensitivities.
Submitted by: "Amie Shaw"