A staple sitting along side a bowl of chili or stew, these muffins will not disappoint. I was not a big fan of corn bread before I started eating gf/df, but something changed and they are quickly becoming one of my favorite bread side dishes.
I adapted this recipe from Food Network’s, The Neely’s, Honey Corn Bread Muffins. After reading a handful of reviews and also making the necessary df/gf changes, the following recipe is what I came up with.
Ingredients
1 cup yellow cornmeal
1 cup gf flour blend
1 tablespoon baking powder
1/4 cup granulated sugar
1 teaspoon salt
1 cup almond milk
2 large eggs
4 tablespoons Earth Balance, melted
1/4 cup honey
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
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