How to Make Gluten-Free Cornbread Muffins

Dinner parties in the winter months need to have one thing on the table: hearty meals. From chilis to stews, and soups to casseroles, the main dish has to shake off the outside chill and bring warmth to your home. But what about a proper side? These simple cornbread muffins, with a hint of cheddar cheese and green onion, are the perfect sidekick for all of your favorite cold-weather staples. The batter takes minutes to pull together, which means that these freshly baked cornbread muffins can be ready in less than an hour. And since this flavorful recipe is also gluten-free, no one needs to pass on taking one (or two) for themselves.

(Image: April Anderson)

Things You'll Need

  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 3/4 cup buttermilk
  • 2 green onions, finely chopped
  • 1/2 cup grated cheddar cheese
  • Cooking spray

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Step 1: Prepare the Batter

Whisk the cornmeal, flour, baking powder and salt in a large bowl. Then, whisk the butter, eggs, buttermilk, green onions and cheddar cheese in a medium bowl. Add the dry ingredients to the wet ones and stir just until combined — the batter will be thick.

(Image: April Anderson)
(Image: April Anderson)


  • This batter makes a muffin that's meant for dunking in all of your favorite soups, stews and chilis. If a lighter muffin is more to your taste, though, then increase the buttermilk to 1 cup total.

Step 2: Bake the Muffins

Spray the muffin tin with cooking spray. Fill each muffin cup with the batter just over half way to the top. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until a toothpick comes out clean.

(Image: April Anderson)

Step 3: Serve and Enjoy

Serve the muffins alongside your main dish in a basket layered with a thick linen. Add some butter on the side, too!

(Image: April Anderson)
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