How to Make Gluten Free Cornbread Muffins/Cornbread

Celiac disease doesn't mean you have to go without the cornbread when you have your chili. Here is an easy, tasty, gluten free recipe.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 cup cornmeal
• 3/4 cup chick pea flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup olive oil, not virgin
• 1 egg, beaten
• 12 slot muffin pan or 8x8 inch baking pan

1. Preheat the oven to 400 degrees

2. Spritz a 12 muffin muffin pan or 8-by-8-inch square pan with nonstick baking spray.

3. 

   Combine the cornmeal, chick pea flour, sugar, baking powder and salt in a large bowl.

4. Combine the milk, oil and egg in a glass measure and whisk to combine.

5. Pour the wet ingredients into the dry ingredients and mix just to combine.

6. 

   Pour the batter into the prepared pan. All of it into the 8"x8", or 1/4 cup for each muffin.

7. Bake for 15-20 minutes or until the cornbread begins to pull away from the sides of the pan and is golden in color. Serve immediately.

[MIHealthCoach]

on 4/4/2009 Great recipe! Recipes are not subject to plagarism. Just think of how many times you've seen the same recipe for chocolate chip cookies! 2 1/4 cups of flour, one stick of butter. . . .

[deepthinkin]

on 11/12/2007 Thank you Ennyhow for taking the time to express your views. However, you are mistaken in this case. When my husband was diagnosed with celiac disease, I was taken to task to modify, adapt or change my existing recipes. Such is the case of the gluten free cornbread recipe, which is from my own files. Before your note, I had never heard of the website you mentioned or the editor Suzanne Martinson. I then tried to find the recipe online and could not. Given that cornbread recipes are common, I'm not surprised that there would be something similar out there, but I assure you I did not plagiarize.