Corn Muffins & Bread (Gluten-Free)

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.

Lovely muffins. For my taste, 1/2 the salt was perfect. Thank you!

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!

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.

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!

I read the notes and reduced the baking powder by half. These were very tasty. Thank you!

Followed exactly except I added 1/2 cup frozen corn. These were amazingly good - my skeptic husband ate 5 big muffins in one sitting.

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!

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?

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.

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.

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!