Sweet Gluten Free Sweet Cornbread or Corn Muffins
Indulge in the irresistible sweetness of this gluten-free sweet cornbread or corn muffins recipe, a perfect blend of fine yellow cornmeal and gluten-free all-purpose flour, elevated with a touch of honey and vanilla. These golden treats are delightfully moist, thanks to a duo of eggs and melted butter, and they're naturally versatile—bake them as fluffy muffins or a classic cornbread loaf. With just 10 minutes of prep time, this recipe is ideal for busy weeknights or special occasions. Enjoy them warm with a drizzle of honey or a pat of butter, and savor the perfect balance of sweetness and hearty texture. Great for gluten-free diets, these easy-to-make baked goods are perfect as a side dish, breakfast, or snack.
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Recipe Information
Ingredients
- 1 cup Fine yellow cornmeal
- 1 cup Gluten-free all-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk (dairy or non-dairy alternative)
- 0.25 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or line a muffin tin with paper liners.
In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, granulated sugar, baking powder, and salt. Whisk well to ensure the dry ingredients are evenly mixed.
In a separate medium bowl, whisk together the milk, melted butter, eggs, honey, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
If making cornbread, pour the batter into the prepared baking dish and spread it out evenly. If making corn muffins, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes for muffins or 20-22 minutes for cornbread, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool slightly in the pan for 5 minutes. Then transfer to a wire rack to cool completely or serve warm.
Store leftovers in an airtight container at room temperature for up to 3 days. Reheat before serving for best texture and flavor.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 405.1 g | 147% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 198.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 396 mg | 30% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
