(Gluten Free, Dairy Free option)
We worked on a cornbread recipe so we had the option of using gluten free and organic ingredients. We tried multiple combinations until we found one that worked great. These are soft and yummy. We hope you enjoy it!
2/3 cups sugar 1/2 tsp baking soda
1/2 cup cornmeal 1/2 tsp baking powder
3/4 cup masa 3/4 cup gluten free flour
1/2 tsp salt 1/2 tsp guar gum or xanthan gum
1 cup milk (we use coconut) 1 egg (or egg replacer for 2 eggs)
1/2 cup melted butter (or dairy free sub)
Mix dry ingredients (sugar, baking powder, baking soda, cornmeal, masa, flour, guar gum, and salt)
Mix wet ingredients (egg, butter, and milk)
Mix, by hand, the wet ingredients into the dry ingredients until well blended.
Put baking cup papers in cupcake pan and fill with cornbread mixture 3/4 full.
Bake at 375 degrees for about 30 minutes. Test with a toothpick to make sure they are not wet in the center.
Options: You can use all purpose flour rather than gluten free, in which case you won't need the guar gum or xanthan gum. If your gluten free flour mix already has one of those binders, you won't need to add it again. Masa is a finer grain than cornmeal, so it makes for a softer cornbread muffin.
If you tried this recipe, leave us a comment below and let us know how it turned out!