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The Best Corn Muffins By Mistake!

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I've been experimenting for a while to get corn bread or corn muffins to come out not gritty and fluffy and I did it completely by mistake!

I use the Indian Head Corn Meal and their recipe on the bag switching the flour for the mix of gluten-free flour, corn starch and tapioca flour and adding 1/2 teaspoon of Xanthium (?) Gum.

A few weeks ago I was out of milk so I used Powdered Non-Fat Milk and since I wasn't able to figure out how to get just a cup from the package I added water to about 1/4 cup of the powder and mixed until it measured 1 cup. Then I stirred it into the beated egg and mixed that into the dry ingredients which already had the margerine blended into that.

I know that they usually say not to mix corn bread well but I figured that that is for the gluten to work and since this is gluten-free I stirred it really well until it was like a batter and baked in a 7"-8" square pan.

This came out so unbelievable - not gritty at all and very light and fluffy and I thinkt that the Powdered Non-Fat Milk adds something to it because there is very little sugar in the recipe but this tastes like a cake! For the best taste I re-heat each serving for about 10 minutes and that gives it it's fluffyness.

Also it is so easy to prepare ahead of time because all of the dry ingredients are prepared separately so when I open a new bag of the flour I divide it into about 7 servings in ziplock bags measuring all of the dry ingredients into each so that the next time I want to bake it is ready like a store-bought mix.

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Can yoy post the recipe from the Indain Head Cornmeal? We do not have that brand here but the recipe sounds good. Perhaps jsut post your ingredients to make it gluten-free. thanks


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Can yoy post the recipe from the Indain Head Cornmeal? We do not have that brand here but the recipe sounds good. Perhaps jsut post your ingredients to make it gluten-free. thanks


1 cup corn meal

1 cup gluten-free flour mix (I'm sure that's mentioned somewhere on this board)

1/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

1 cup milk

1 egg (beaten)

(1/2 teaspoon Xanthium gum

Preheat oven to 425.

Combine dry ingredients and cut in shortening. Mix egg and milk and add to dry ingredients. Bake for about 20-25 minutes

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