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Corn Muffins & Bread (Gluten-Free)

Mix in large bowl:

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1 cup yellow corn meal
1 ¼ teaspoon salt
1 cup white rice flour
1/3 cup oil
¼ - ½ cup sugar
1 large egg
2 teaspoons xanthan gum
1 cup milk or water
2 tablespoons baking powder
1 more cup water

Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.

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11 Responses:

 
Julie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Mar 2008 8:26:16 AM PDT
I am a BIG fan of cornbread and thought this recipe was very good. Even my husband, who doesn't like conventional flour-containing corn bread, thought they were excellent. The muffins come out very moist.

 
AmishCountryGirl
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said this on
17 Dec 2013 3:36:44 PM PDT
I was so hoping to find a good recipe for gluten-free cornbread that's actually moist...not dry and crumbly! Thanks so much for letting me (and others) know that this is the case!

 
Rosabel
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said this on
12 Nov 2009 7:06:01 PM PDT
Lovely muffins. For my taste, 1/2 the salt was perfect. Thank you!

 
glutenfreegf
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said this on
06 Dec 2010 6:52:03 AM PDT
Great corn muffins! We don't like sweet corn muffins so we leave out the sugar and add a diced jalapeno for a little kick and they are perfect!

 
Mom of possible celiac
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
11 Feb 2011 1:12:39 PM PDT
The flavor and texture of these was fine, interesting and lighter than my gluten-containing recipe, with one important caveat: there is WAY too much baking powder. I am wondering if there's a typo and the intention is 2 tsp. powder. I tried it as written--since what do I know?--and found the powder flavor overwhelming. I have made a batch with 1 Tbsp. and found it much better, although the powder is still detectable. I may try going down tsp. by tsp. until I find something that works.

 
Lyd
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said this on
06 Aug 2011 3:40:00 PM PDT
Mmm so good!! If you use less water they become a lot like biscuits, and they also taste good with shredded cheese in the batter. I would definitely remake these!

 
Joanna
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said this on
02 Oct 2011 4:19:09 AM PDT
I read the notes and reduced the baking powder by half. These were very tasty. Thank you!

 
krystyn
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said this on
08 Nov 2011 7:50:47 PM PDT
Followed exactly except I added 1/2 cup frozen corn. These were amazingly good - my skeptic husband ate 5 big muffins in one sitting.

 
Betsy
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said this on
24 Nov 2011 4:09:22 PM PDT
Went looking for a corn muffin recipe and this one has to be the easiest and best tasting thing I've made gluten free so far. My husband raved about them!

 
Lesley Forbush
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
08 Apr 2012 6:52:10 AM PDT
This was my first attempt at baking gluten-free after a recent diagnosis. What a wonderful site! Thank-you!
My honest opinion on the recipe: It wasn't as light as regular muffins, but it tasted OK except for a lingering taste of baking powder. Does it really need 2 Tablespoons?

 
Sahej
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said this on
17 May 2013 2:20:58 PM PDT
I made these this morning for a group of people with assorted dietary restrictions. They loved them. However, since one person can't eat eggs I used 1 teaspoon flax meal with 3 teaspoons water instead of the egg. One person can't eat refined sugar so I used 1/4 cup maple syrup and I only used 1 teaspoon baking powder. For milk, I used homemade almond milk. Plenty of changes, but a tasty good recipe to start with, so thank you, Scott.




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