SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS
Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.
Provided by LawyerMom
Categories Corn
Time 42m
Yield 8 muffins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
- Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.
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Andrea Grossman
[email protected]This cornbread is amazing! It's so moist and flavorful, and the perfect sweetness. I will definitely be making this again and again.
asadig adam
[email protected]I made this cornbread for my family and they all loved it. It was so moist and flavorful. I will definitely be making this again.
rutgersemp01
[email protected]Delicious!
Saqlain Kiyani
[email protected]I've been looking for a good gluten-free cornbread recipe for a while now, and this one is definitely a keeper. It's easy to make and turns out perfect every time.
Bharati Baduwal
[email protected]This cornbread was a hit! I made it for a potluck and everyone loved it. It was moist and flavorful, and the perfect sweetness. I will definitely be making this again.