Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Corn Muffins

Dessert, Gluten Free, Soup, Vegetarian2 Responses »

I know that I have mentioned a few times before, that there are few foods that I don’t like.  And that really influences what I share here.  Why would I spend the time and energy to cook and photograph something that I don’t particularly like, right?.

Up until last week, it didn’t occur to me that the same holds true for other members of my family as well. Since my guy doesn’t like corn bread muffins or even polenta, I don’t make them often — Sigh. Otherwise it would be left to me to gobble up the whole batch.  Which, when presented with a food you love and don’t often get, wouldn’t really be problematic. Well, for me that holds true.

However, until those stupid skinny jeans go out of style, I froze most of the batch.  That way, perhaps I will only eat a few at a time.

Let’s hope. 

Corn muffins

Corn Muffins

Category: Dessert, Gluten Free, Soup, Vegetarian

Corn Muffins


  • 2 cups (280 grams) yellow cornmeal, divided
  • 1 cup (130 grams) all-purpose gluten free flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons fine sea or table salt
  • 1 1/4 cups (300 ml) buttermilk, or whole milk
  • 1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)
  • 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly
  • 3 to 5 tablespoons (35 to 60 grams) sugar, I used only 3
  • 2 large eggs


Heat oven to 425°F (220°C). Either grease or line a 12-cup standard muffin tin with disposable liners.

Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. Set aside.

In a medium saucepan combine buttermilk and remaining 1/2 cup cornmeal.

Cook cornmeal mixture over medium heat, whisking constantly, until it thickens, then transfer to a large bowl.

By hand or with mixer, mix cooled butter, sugar, then sour cream into cooked cornmeal until combined.

Whisk in eggs until combined.

Fold in flour mixture until thoroughly combined and the batter is very thick.

Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.

Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.

Serve warm.

2 Responses

Kathy Langan
March 24th, 2015 at 2:14 pm

I made your escarole and beans yesterday and Terry and I both really enjoyed the dish. Thanks for some delicious recipes.

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