gluten free cornbread muffins
i adore corn bread. with a bowl of chili, or on it's own smothered with butter and a drizzle of honey. yum. there's a cafe in my neighborhood - the sunlight cafe - that serves wonderful gluten free cornbread. however, their cornbread is made into a loaf and cut into slices, which in my opinion is way less fun that getting to eat a cornbread muffin. they would not share their recipe with me though, so i've been testing a few different gluten free corn bread recipes over the past few months... and here is the results! i've played around with different flours and ratios - this recipe is very adaptable to ingredients you have on hand, but here are my preferences. i'm sure you could use any gluten free baking flour mix, but i especially like the combination of flours here with a bit of buckwheat - it gives the cornbread a lovely brown speckle and nuttiness. i use fine cornmeal, rather than coarse polenta - but you could experiment with a mixture of the two if you enjoy a coarser cornbread. enjoy!
![](http://2.bp.blogspot.com/--KJipbqAMzo/Tu5W6olrqlI/AAAAAAAAAgE/7XFQaGOjJFA/s400/Cornbread.jpg)
1/3 cup brown rice flour
1/3 cup soy flour
2 tablespoons buckwheat flour
3 tablespoons tapioca flour/starch
*(or use 1 cup of your own gluten free flour mix)
1 cup cornmeal
3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
2 tablespoons butter, melted
1 large egg
1 cup milk, milk substitute or buttermilk
2 heaping tablespoons of honey or brown sugar
1 cup frozen sweet corn, thawed and drained (optional)
![](http://3.bp.blogspot.com/-4xdUuUnJxhU/Tu5W64gDwAI/AAAAAAAAAgU/0_J1vsk4UYw/s400/cornbread%2B2.jpg)
heat oven to 375 degrees. sift all dry ingredients together. add butter, egg, milk and honey and mix until just combined into batter (does not have to be perfectly smooth - small clumps are ok!) finally, fold in the corn kernels. pour batter into muffin pan lined with cupcake wrappers... about 1/4 cup batter per muffin. bake for 15-20 minutes.
you could also pour this batter into a 9x9 baking pan, lined with parchment paper or buttered. bake cornbread a few extra minutes (25 total or so) until golden brown around the edges.