These Gluten Free Cornbread Muffins are easy to make from scratch and will give you the best homemade cornbread muffins. They’re dairy free too, and taste amazing – soft, slightly sweet, and moist. Plus they take less than 30 minutes to bake! You definitely want to add these muffins to your dinner table.
You would think cornbread, being made from corn, would be automatically gluten free. But no! A lot of pre-made cornbread and cornbread muffins have wheat incorporated in them, which of course means they’re off limits for those who can’t eat gluten.
But don’t despair! These cornbread muffins are both gluten free and dairy free, and seriously easy to make. You’ll have these baked up in no time. Read on for the recipe instructions and how to photos.
How to Make Gluten Free Cornbread Muffins
Step 1: Prepare the wet mixture
Step 2: Add in the dry ingredients
Add in the oat flour, cornmeal, baking powder and kosher salt, then stir until well incorporated.
Step 3: Put the mixture into the muffin pan
Spoon 2 heavy tablespoons into each muffin cup with a spoon. If any muffin batter remains, go back over each muffin cup and add more in until they’re equally filled. Use your finger to smooth the tops if desired.
Step 4: Bake the muffins
Place the silicone muffin pan in the oven and bake for 10 minutes. Once the timer goes off, turn the pan around and bake another 5 to 8 minutes, until a toothpick inserted into the center of a muffin comes out clean (without batter sticking to it). Remove the muffins from the muffin pan and let cool 2 to 3 minutes before eating. Enjoy!
Now you may have a couple of questions about cornbread, particularly around it being gluten free. See some of the most commonly asked questions and my answers for them.
But Wait, is Cornbread Gluten Free?
Remember what I said above? Unfortunately, not always! A number of cornbread recipes use wheat flour, which of course means they’re not gluten free. Always read the labels of any pre-made cornbread, as well as any cornbread mix.
What About Yellow Cornmeal, is that Gluten Free?
As cornmeal is just ground corn kernels and corn is gluten free, technically yes. However, if you need to be careful about food processed on shared equipment, be sure and read the packaging. You may want to consider buying cornmeal that is labeled gluten free to be safe.
Can I Make Gluten Free Cornbread Stuffing?
While I prefer a different type of gluten free stuffing (it’s seriously one of my favorite foods ever), you can definitely make gluten free cornbread stuffing! Try one of these recipes:
- Gluten Free Cornbread Stuffing by Gluten Free on a Shoestring
- Gluten Free Southern Cornbread Stuffing by Bessie Bakes
- Vegetarian Gluten Free Cornbread Stuffing by Lexi’s Clean Kitchen
Tips to Make the Best Gluten Free Cornbread Muffins
- You may want to slightly warm up your eggs and milk when combining it with the vegan butter and honey. If they are too cold they will cause the butter to harden and separate. Warm your eggs by placing them in a bowl of lukewarm water before breaking the shell and let them sit for 10 or 15 minutes. Warm the milk by pouring it in a microwave safe measuring cup and heating it for 10 to 15 seconds on high in the microwave.
- Use either store-bought oat flour or make your own – both are fine for this recipe. If you use store-bought flour, you may want to whisk it a bit in a bowl as it tends to settle in the bag. If you scoop it directly out of the bag you’ll get slightly more oat flour than if you make it yourself or whisk it, resulting in more dense muffins. See these tips on how to make oat flour to help guide you if you decide to make it on your own.
- This recipe recommends using a silicone muffin pan as it’s so easy to use and the muffins don’t stick to it after they’re baked. If you don’t have one, be sure and grease each muffin cup with cooking spray, oil, or a little bit extra of the dairy free butter.
- Add in an extra tablespoon or two of honey to make these cornbread muffins a little sweeter.
- Try adding half a cup of cooked corn kernels into the recipe for a heartier muffin.
- Like things spicy? Add one or two chopped jalapeños (with the seeds removed!) into the muffin mixture.
Pin these Gluten Free Cornbread Muffins for Later!
WONDERING WHAT TO EAT WITH THESE GLUTEN FREE CORNBREAD MUFFINS? TRY ONE OF THESE DINNER IDEAS:
- Instant Pot Greek Chicken Thighs
- Roasted Kabocha Squash Soup
- Ground Lamb Soup (Instant Pot)
- Slow Cooker Curried Butternut Squash Soup
- Instant Pot Beef Chili
- Gluten Free Chicken Enchilada Recipe
- Easy Hamburger Soup
Or check out this list of 20 Gluten Free Slow Cooker Soups & Stews for even more ideas!
If you make these Gluten Free Cornbread Muffins (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE FOOD.
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Recipe for Gluten Free Cornbread Muffins
Gluten Free Cornbread Muffins
- ⅓ cup dairy free butter I like Earth Balance
- 3 large eggs
- 2 tbsp honey
- ⅔ cup non-dairy milk
- 1.5 cups oat flour
- 1 cup finely ground yellow cornmeal
- 2 tsp baking powder
- 1 tsp kosher salt
- Preheat the oven to 350 F.
- Measure out the vegan butter in a large, microwavable bowl and heat it in the microwave for 35-45 seconds, enough to let it melt.
- Measure out the honey and non-dairy milk and pour into in a large bowl. Crack the eggs and put the whites and yolks into the bowl as well. Whisk everything together until combined.
- Add in the oat flour, cornmeal, baking powder and kosher salt, then stir until well incorporated.
- Spoon 2 heavy tablespoons into each muffin cup with a spoon. If any muffin batter remains, go back over each muffin cup and add more in until they’re equally filled. Use your finger to smooth the tops if desired.
- Place the silicone muffin pan in the oven and bake for 10 minutes. Once the timer goes off, turn the pan around and bake another 5 to 8 minutes, until a toothpick inserted into the center of a muffin comes out clean (without batter sticking to it). Remove the muffins from the muffin pan and let cool 3 to 5 minutes before eating. Enjoy!