Gluten Free Buttermilk Cornbread Muffins From The Baking Beautie Food

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GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE



Gluten Free Buttermilk Cornbread Muffins from the Baking Beautie image

If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.

Provided by The Frugal Cheflady

Categories     Quick Breads

Time 25m

Yield 12 muffins, 8 wedges, 8-12 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
2/3 cup white sugar (or less if you like)
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
  • In a microwave safe bowl, melt butter. Stir in sugar.
  • Add eggs and stir to combine.
  • Stir in buttermilk.
  • Add dry ingredients and stir until few lumps remain.
  • Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
  • Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
  • Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

Nutrition Facts : Calories 251.6, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.2, Sodium 380.7, Carbohydrate 30, Fiber 1.1, Sugar 18.3, Protein 3.9

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

Provided by Ron Joyce Ripple S

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

Steps:

  • Preheat oven to 450°F.
  • Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
  • Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
  • Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
  • Pour into the hot skillet.
  • Bake for 20 minutes or until golden.

Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.9, Cholesterol 24.5, Sodium 226.5, Carbohydrate 14.2, Fiber 1.1, Sugar 1.6, Protein 3.1

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