Marie Callendar type Gluten Free Corn Muffins
(from MOCAJanelle’s recipe box)
Marie Callendar’s Corn Muffins have always been a comfort food for me. They bring back memories of leisurely lunches out with friends. I could have just eaten the muffins and skipped the entree and I would have been perfectly happy. This is a treat I hadn’t even considered since going gluten free. Last night I was experimenting with my corn muffin recipe and I could hardly believe the result! The same softness and light crumb, the same sweetness with just the right amount of corn meal texture. I have come up with a Marie Callendar contender purely by accident! Give these a try, you won’t be disappointed.
Categories: breads
Ingredients
- 1/2 Cup Janelle's Gluten Free Flour
- 1/2 cup yellow corn meal (I use Alber's, it has a nice grain, not 'floury' like some)
- 1/3 cup sugar
- 1 3/4 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup plus 2 Tablespoons milk (I used skim, don't think it matters)
- 1 large egg, lightly beaten
- 2 Tablespoons cooking oil
- 2 Tablespoons butter, melted
Directions
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Preheat oven to 350 degrees.
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Grease or paper line 10 or 11 muffin cups. (I love the reuseable silicone ones like in the above picture. You can purchase these at any discount or home store. You don’t have to add butter or oil and they never stick)
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Combine milk, egg, oil and butter in medium bowl. Beat well.
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Add dry ingredients, mix just until blended (don’t over mix).
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Spoon into prepared cups so they are less than 2/3 full.
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Bake for 13 minutes. Test with a toothpick, it should come out clean. Don’t overbake. They will be light brown on the bottom, but they did not brown on top. Serve hot, good cold the next day, too!
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Here’s an old family custom… try your corn bread with maple syrup. Makes a very tasty breakfast, too.