Right out of the oven just pour some honey over these and start plowing into them! Lick all of the crumbles, smear them around the honey, and lick your plate clean like I did right after I took the final picture! These did not make it to the plate of Chorizo Sweet Potato Hash for me because I couldn’t wait. Is it that they were that good? Or that I hadn’t had a good, homemade cornbread muffin in a really long time? I think it was the organic ingredients, honestly, that made them so addicting. I gave a bunch away and secretly wish I hadn’t, so I am going to make them again, and probably again. They were silly easy to make and edible practically right out of the oven. This recipe is taken pretty straight from Gluten-Free Palate, and made the some suggested substitutions like using almond milk, real butter, and chickpea flour. The ones I made could be gluten free if it weren’t for the cornmeal, so if you need to stay away from gluten you can buy Bob’s Gluten Free Cornmeal. I used Bob’s Red Mill Medium Grind Cornmeal even though it calls for finely ground. I did sift it first. I also used Bob’s Red Mill Chickpea Flour, which turned out fantastic.
I love it when I have a recipe in mind to use these flower-shaped, silicone baking cups. Honestly a lot of sweet breakfast goodies come out of these. They are easy to pop the cornbread muffins out of as long as you spray them with avocado oil first. You can use whatever type of cooking spray you like though.
- March 12, 2021
- 40 min
- Print this
- 1 cup chickpea flour (or your favorite gluten-free flour)
- 1 cup medium grind cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, room temp
- 1 cup almond milk (or any kind of milk...buttermilk for a cake-like texture)
- 1/4 cup melted and cooled butter
- Avocado oil cooking spray
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Mix flour, cornmeal, sugar, baking powder, and salt.
- Step 3
- In separate bowl beat eggs, milk, and oil.
- Step 4
- Add dry mixture to wet and stir until just blended.
- Step 5
- Fill sprayed muffin tins 2/3 full and bake for 25-30 minutes, or until a toothpick comes out clean.
- Step 6
- Store leftover muffins in airtight container at room temp for up to 2 days, or up to a week in the fridge.
Song for the Prep: Cake by the B-52s
This song just because this recipe is sort of as close to a cake as I get sometimes. So there ya go. I’ll post it again though, if I actually do make a cake and post about it!