These Gluten-Free Cornbread Muffins are a quick and easy addition to any dinner. They’re a favorite at our house when we have barbequed ribs or chili for dinner.

Gluten-Free Cornbread Muffins

From SarahGoGlutenFree and The Happiness Here

  • 2 eggs (beaten)
  • 1 C milk
  • ¼ C oil
  • 1 C cornmeal
  • ½ C white rice flour
  • ½ C tapioca flour
  • 1 T baking powder
  • 2 t sugar
  • ½ t xanthan gum
  • ½ t salt

  1. Preheat oven to 400°.

  2. Mix the beaten eggs, milk, and oil together.

  3. Whisk together all dry ingredients in a separate bowl.

  4. Add dry ingredients to wet ingredients and mix until thoroughly combined.

  5. Spoon into greased muffin pan (makes 12) and bake for 10 – 12 minutes or until toothpick inserted in center of a muffin comes out clean.

  6. Serve warm or cool on a rack. Best when eaten fresh.

Side Dish

Enjoy!

Looking for another quick dinner bread? Try my recipe for Gluten-Free Rustic Yeast Rolls.