This makes a dozen cornbread muffins. I’ve also used this recipe and cubed the muffins to make gluten-free cornbread stuffing.
Ingredients:
- 2 eggs, beaten
- 1 C milk
- 1/4 C oil
- 1 C cornmeal
- 1/2 C white rice flour
- 1/2 C tapioca flour
- 2 t sugar
- 1 T baking powder
- 1/2 t xanthan gum
- 1/2 t salt
Preheat oven to 400 degrees.
Combine eggs, milk and oil. Add all dry ingredients at once and then mix well. Use 2 T sugar if you like your cornbread a little sweeter. Mix until thoroughly combined.
Spoon into greased muffin pan (makes 12) and bake for 10 – 12 minutes or until toothpick inserted in center comes out clean.
These are best eaten fresh. Enjoy!
