Holiday Entertaining: Mini Cornbread Muffins, Gluten-Free
Cornbread is the perfect option for your gluten-free guest this Thanksgiving. The recipe I used comes from With Style & Grace, which focuses on delicious gluten-free recipes.
Mini Cornbread Muffins — modified from With Style & Grace
- 3/4 cup white rice flour
- 3/4 cup ground cornmeal
- 1/4 cup arrowroot
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup sugar
- 2 eggs
- 1 cup milk
- 1/4 cup butter, melted
- Cooking spray
Preheat oven to 400 degrees F.
Mix together white rice flour, cornmeal, arrowroot, baking powder, salt and sugar in a large bowl.
In a separate bowl, whisk together eggs, milk and butter. Add this to the flour mixture and whisk until combined.
Spray mini (or regular) muffin pan with cooking spray.
Fill each muffin tin 3/4 full.
Bake at 400 degrees for 18 minutes, or until golden brown.
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7 comments on “Holiday Entertaining: Mini Cornbread Muffins, Gluten-Free”
Let me know what you think!
I love cornbread muffins.
Me too 🙂
LOVE these – I want to reach into the photo, grab one, smear it with butter and cram it in my mouth. I’m bookmarking for later…hubs love his cornbread so this’ll be an unexpected treat, thanks
Hey no prob!! And if you were here, I’d give you some (we still have just a couple leftover since we made quite a bit)! 🙂
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Loving the mini cornbread muffins. Look scrumptious!! And very healthy : )
They were great — and I love doing them as mini muffins since it makes them so “mouth poppable”! 🙂