Ingredients
Scale
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour blend with xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tablespoons granulated sugar or coconut sugar
- 1 cup milk of choice (dairy or non-dairy)
- 1/3 cup neutral oil or melted butter
- 2 large eggs
Instructions
- Preheat the oven to 400°F (204°C). Line a muffin pan or lightly grease it. For a 9-inch skillet, oil the pan and place it in the oven to heat.
- Whisk dry ingredients in a large bowl: cornmeal, gluten-free flour blend, baking powder, baking soda, sea salt, and sugar.
- In another bowl, whisk wet ingredients: milk, eggs, and melted butter or oil.
- Pour the wet ingredients into the dry and stir just until combined. If the batter is too thick, add more milk as needed.
- For muffins, divide batter evenly; for the skillet, carefully pour the batter into the hot, greased pan.
- Bake muffins for 14 to 17 minutes or skillet for 18 to 22 minutes, until golden and a toothpick comes out with a few moist crumbs.
- Cool for 5 minutes before serving.
Notes
For a dairy-free option, use non-dairy milk and replace melted butter with neutral oil. For egg-free, substitute with flax eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free