Cornbread Muffins

Nothing goes with a bowl of chili quite like cornbread. And in my house growing up, it was always in muffin form and served with butter and the choice of either honey or maple syrup. I thought that was normal, but my husband had never heard of putting syrup on cornbread. So I'm going to leave it up to you, the reader, to settle the debate. Leave a comment below and tell me what you put on your cornbread. Anyway... I always thought it was a shame that something corn-based is not actually gluten free, so I set out on a mission to change that. It's taken over a year, but I finally got it right. And now I present to you super simple, gluten free, dairy free cornbread muffins (with a fat free alternative)!


Cornbread Muffins

Yield: 12 muffins | Prep Time: 10 min | Cook Time: 20 min


1 cup corn meal

1 1/4 cup maseca

1/4 cup honey or agave

2 tsp baking powder

1/2 tsp sea salt

1 cup water

1/3 cup coconut oil*

3 eggs


  1. Preheat the oven to 375°

  2. In a large bowl, stir together corn meal, maseca, baking powder, and sea salt

  3. Use a fork to cut in coconut oil until evenly incorporated

  4. Add water, eggs, and honey and stir everything together

  5. Either grease a muffin tin or use liners

  6. Distribute batter into muffin tin using a 1/4 cup measuring cup

  7. Bake at 375° for 18-20 minutes

  8. Remove just as the top begins to turn golden

  9. Serve warm and top with whatever you like or just eat them plain (I think they're sweet enough as is)!


*For fat free muffins, simply substitute coconut oil for 1/3 cup pumpkin puree and stir it in with the wet ingredients


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Cornbread Muffins
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